I had some leftover coconut milk from my butternut squash soup and hate to see things go to waste, so I made some muffins. This was my first attempt at converting a regular muffin recipe to gluten-free and it worked! If you are not a fan of honey (I know there are some of you out there), add 1/2 C+2 T white sugar and 2T more of coconut milk in its place. I have this post linked on Cybele Pascal's Allegry-Free Cuisine blog for 4/1/11, you can see it and other great allergy friendly recipes here.
Honey Coconut Muffins with Blueberries
1/2 C coconut milk
1/2 C honey (or 1/2C+2 T white sugar and 2 T additional coconut milk)
1 tsp vanilla
2/3 C brown rice flour
3 1/2 T potato starch
1 T + 2 1/2 tsp tapioca starch
1/2 tsp xanthan gum
1/2 C sweetened flaked coconut
2 tsp baking powder
1/4 tsp salt
1 C fresh or frozen blueberries
Preheat oven to 400F. Combine coconut milk, egg, honey, and vanilla in a bowl and mix thoroughly. In a separate bowl mix together dry ingredients. Add dry ingredients to the wet, mixing just intil moistened. Fold in blueberries. Pour into lined or greased muffin tins. Bake for 15-20 minutes.
Makes 1 dozen muffins.