Caitlin has a natural ability to make up recipes and just 'knows' how to make things in the kitchen. She memorised the recipe for our muffins straight away and started making up optional extras pretty soon thereafter. Caitlin keeps us with a constant supply of freshly baked muffins. These are white choc chip and carob. Yummy!
Here's our recipe for some FAILSAFE, gluten-free treats.
3 cups brown rice flour
2 tspn baking powder
Pinch of salt
Sift these ingredients into a large bowl.
Add
3 eggs
large dash of rice bran oil (it's the best!) - I think it is about 1/4 to 1/2 a cup
1 cup of rice milk (or any liquid you desire - water, juice, milk)
and mix with a fork.
It's that easy!
Optional extras
1 tbspn carob powder
chopped carob buttons
chopped white, dairy-free choc (or any choc really)
chopped tinned pears
pureed tinned pears
Whatever you like.
Oh yeah... bake in moderate oven (180 C) until golden brown.
Voila!
Okay. Products used for this layout: Pink Paislee Sweet Cakes Collection PP and Holly Doodle Alphabet Stickers; October Afternoon Fruit Stand; Bazzill; Fancy Pants Felt Shapes; Making Memories Puffy Alphabet, Rubons (as guide for lettering), and Color Staples; Zig Writer; Uniball Signo Gel pen;
I started with Sheree McGee's layout for the Boxx of Scraps (can't remember which one) and ended up with this. I was determined to use all the cupcakes I had but when I went to find "them all" I could only find this one, which wasn't even a whole one. Oh well. I used it.
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