1 1/2 cups rice flour
2 tsp baking powder
1 tsp salt
1 TBS sugar
1/2 tsp chipotle chili pepper (if you use cayenne instead, use much less!)
2 cups shredded sharp cheddar cheese
1 cup milk
Preheat oven to 425 degrees.
Combine dry ingredients in a large bowl.
Combine egg and milk in small bowl. Whisk well.
Grease a 6 cup jumbo muffin pan or 12 cup regular muffin pan.
Add cheese to dry ingredients mixing well.
Add egg/milk mixture to cheese/flour and mix well.
Spoon evenly into prepared muffin pan.
Bake 15 minutes for jumbo, 12 minutes for regular or until golden brown.
Let cool in pan for about 5 minutes. Remove from pan to cooling rack.
Thank you for joining me in the kitchen at the Americus Garden Inn Bed and Breakfast. This recipe can be varied by adding bacon, ham or vegetables, Italian spices, change the cheese, etc. Let me know how yours turn out!