Rice Flour Muffins

The dry ingredients (rice flour, sugar, wheat flour, and baking powder) can be combined up to 2 days ahead and stored in an airtight container at room temperature. However, the batter should be mixed and baked immediately for best results, as the baking powder activates upon contact with liquid.

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. These muffins are best served slightly warm; reheat individual muffins in the microwave for 10-15 seconds or wrap in foil and warm in a 300°F oven for 8-10 minutes. They can also be frozen for up to 2 months; thaw at room temperature and refresh in a warm oven.