INGREDIENTS:
2/3 Cup G.F. flour (I like to use Celimix White Bread Mix)
1/3 Cup cornstarch
1/2 Tsp salt
1/4 Tsp baking powder
1/4 Tsp xanthan gum
3 Eggs (whole)
1 Cup milk (or half & half)

DIRECTIONS:
Mix dry ingredients together.  Beat eggs separately.  Add eggs to dry ingredients.  Mix well.  Add milk and beat for 3 minutes (or so).  Should be a thick cream.

Use roast drippings (or oil) to cover bottom of muffin tin.  Heat tin in oven until oil begins to sizzle.  Fill muffin tin half full with batter.

Bake at 425F for 15-20 minutes.  Makes 12.

ALLERGEN INFORMATION: Gluten Free

~These are delicious!  Even those who CAN have gluten love this recipe!~