GF Breakfast Muffins

This makes nine cupcake sized muffins.
I give Steele 3 at a time for breakfast.

1/4c Nut Flour or Coconut Flour (or regular bagged coconut ground in a food processor)
1/4c Tapioca Flour or Banana Flour
1/4c Sweet Rice Flour
1/8c Sweet Potato Flour or Oat Bran or Soy Flour
1t Baking Powder
1/2t Xanthan Gum
1/8c Brown Sugar
1T Sugar
1/2t Salt

Pour all dry ingredients into a mixer and combine.
Or use a large bowl and whisk by hand.

1/4c Jelly (I'm all about the apricot preserves right now)
2T Melted butter
1 Egg
3oz Milk (or Soy Milk)
1t vanilla or your favorite extract... black walnut, almond, orange

Mix all wet ingredients in a small bowl until combined.
Add to dry and mix well.

Fill cupcake liners or grease muffin tin.
Bake at 350 for 18 minutes.

Additions:
Dried any fruit: raisins, cranberries, chopped orange essence prune bits, blueberries.
One small mashed banana (add 2 minutes to the bake cycle)
Chopped nuts
Chocolate chips
A dash of cinnamon or nutmeg or both.

This is also a great fast breakfast.
If you mix the dry ingredients and put em into a ziplock bag or three, you can dump the bag right into the mixer and throw in the wet while your oven is heating up. If you want to just put it in a canister, it's 2c + 2T dry mix per batch.