1 cup fresh milk (250ml)
1 ⅔ cups maize corn flour (235g)
½ cup & 2 level tbs. rice flour (100g)
½ cup Orgran GfG - Gluten Substitute (75g)
½ cup caster sugar
3 tbs. melted butter or margarine (80g)
2 fresh eggs, lightly beaten
½ tsp. salt (2g)
4 level tsp. gluten-free baking powder (16g)
1 tsp. cinnamon
1 tsp. vanilla essence
1 sachet (Tandaco) dry yeast (7g)
Preheat oven to 180°C (355°F)
Grease muffin tin
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