Quick and Easy Gluten-free Muffins

Description
Quite awhile ago, someone was looking for gluten-free recipes. Since i have developed severe allergies to grains, it was suggested to me by somneone here on the echo that it could be the gluten content that was giving me trouble. So i decided to try the gluten-free grains. The gluten-free grains do not interchange readily in baking recipes. A few days ago, i happened upon the gluten-free gourmet living well without wheat by Bette Hagman at the half price book store. This book is a real gem and i hope whoever was looking for gluten-free recipes sees this MSG. We have tried a couple of the recipes and they really are pretty tasty--- i hadn't eaten a bakery item in over 3 months! here is the muffin recipe that i made on Easter morning and everyone thought they were good.
 * Makes 8 muffins.

Ingredients

 * ¼ cup sugar
 * 2 tbsp shortening
 * 2 eggs
 * 1 cup gluten-free flour mix (recipe-follows) or all rice flour
 * ¼ tsp salt
 * 2 tsp baking powder
 * ½ cup milk or nondairy liquid
 * ¼ tsp vanilla

Gluten-free flour mix

 * 2 parts white rice flour
 * ⅔ part potato starch flour
 * ⅓ part tapioca flour

Directions

 * 1) In the mixing bowl, cream together sugar and shortening.
 * 2) Then beat in the eggs.
 * 3) Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat.
 * 4) Stir in the vanilla.
 * 5) These are best mixed by hand.
 * 6) Pour into greased muffin cups.
 * 7) Bake in preheated 350 °F degree oven for about 20 minutes.