I went with a bit of a cranberry theme, but a variety of ingredients can be used, such as banana, apple, blueberries etc
1 cup white rice flour
2 tsp baking powder
½ tsp salt
½ cup fruit juice (I used cranberry and apple)
2 Tbs fructose
2 Tbs canola oil
¼ cup berries or other chopped up bits of fruit and/or nuts (I used dried cranberries)
Mix all dry ingredients together, then add in liquids and mix ingredients together. Don't over beat. Place in a greased 6-muffin tray. Bake for approximately 20 minutes in a pre-heated oven around 200 degrees Celsius. Makes 6 medium-sized muffins.
The oven is fairly hot, so just keep an eye on the muffins and test them with a cake tester after 20 minutes to see if they are cooked through. Otherwise, just leave them in for another 5 minutes and text again. The cake tester should go in smoothly... without sticky sponge attached to it.
They're slighter more dense than regular muffins, but make for a great gluten-free breakfast snack.