Connoisseur Jon's Gluten-Free Blueberry Muffins

You will need:

¾ cup of milk

¼ cup vegetable oil

1 egg

1 cup tapioca flour

1 cup sorghum flour

1 tsp. xanthan gum

1 tsp. Korintje Cassia Cinnamon

          plus more for topping

½ cup sugar

2 tsp. baking powder

½ tsp. salt

1 cup blueberries

Heat oven to 400 degrees.  Combine wet ingredients, except blueberries.  Combine dry ingredients.  Combine both together, and then add blueberries, gently folding them in to reduce berry breakage.  Line muffin tins with paper baking cups, and fill the cups, leaving ¼ inch for breathing room.  Sprinkle the tops with more cinnamon.  Bake for 20-25 minutes, or until a toothpick inserted comes out clean.  Serve warm with butter.

These muffins are a take on the old Betty Crocker Recipe, only altered slightly for the gluten-intolerant.  A general rule of thumb for changing recipes to GF recipes goes like this.  Change the flour amounts to ½ tapioca flour and ½ sorghum flour, and add 1 tsp. of xanthan gum for every 2 cups of flour.  Generally, this will result in moist, texturally correct muffins with good flavor and consistency.  I used Cassia Cinnamon instead of run-of-the-mill cinnamon due to its enhanced sweet cinnamon flavor.  The cinnamon alone had a sweetness that you don’t find in standard cinnamon, and that is why it could stand alone as the topping for these muffins.  Liz got this cinnamon for me at Penzeys Spices, a gourmet spice store in Arlington, MA.  If you are using regular cinnamon, add a little sugar to it before sprinkling it atop the muffins for a better effect.  These muffins were very tasty and springy, almost like a sponge cake.  They are great with butter right out of the oven.  Bon Appetit!