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Breakfast Muffins
Ingredients:
1 egg
3 cups gluten-free flour
5 teaspoons gluten-free baking powder
2 cup grated scheese
1 tablespoon grated parmesan
pinch cayenne
ADD:
Chopped bacon, corn, extra egg and extra milk (half to three-quarters of a cup).
Directions:
Mix all the ingredients in a bowl until they are just combined.
Make the mixture thin enough to spoon into muffin pans.
Bake at 350 Fahrenheit (180 C) for 25-30 minutes.