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.

Ingredients

 * 1/4 cup Sugar
 * 2 tbsp shortening
 * 2 eggs
 * 1 cup gf flour mix (recipe-follows) or all rice
 * 1/4 tsp salt
 * 2 tsp baking powder
 * 1/2 cup milk or nondairy liquid
 * 1/4 tsp vanilla

Directions

 * 1) In the mixing bowl, cream together Sugar and shortening.
 * 2) Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk.
 * 3) Don"t overbeat. Stir in the vanilla.
 * 4) These are best mixed by hand.
 * 5) Pour into greased muffin cups.
 * 6) Bake in preheated 350 degree oven for about 20 minutes.
 * 7) Makes 8 muffins. gf(gluten-free flour mix): 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour.