This is a recipe I found on Glutenfreeda.com when i was looking for ideas for Easter breakfast. It is very simple. It uses a GF flour mix and I have included the GF flour recipe at the bottom.
2 large eggs
2 cups + 1 Tbsp GF flour
1/8 cup polenta
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup milk
Combine all ingredients but the milk and mix until well blended. Then add the milk and blend again. The mix should be cooked from cold so cover it up and put it in the fridge for an hour or even overnight.
Put a small amount of melted butter or oil in each cup of a muffin tin. Put it in the cold over and begin preheating to 400F. When the over/pan are hot, remove the pan and pour the mix evenly among the muffin cups. Put it right back in the oven and bake for 30-35 minutes.
When they are golden brown, remove them from the oven and serve hot!
GF Flour
2 cups rice flour
1/3 cup corn starch
2/3 cup potato starch
1/4 tsp xantham gum
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