2 eggs, room temperature if you use coconut oil or the oil will harden
1 tablespoon vanilla
1¾ cup rice flour
1¾ cup tapioca flour
½ cup potato starch
1 teaspoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt
1 cup milk or dairy-free milk substitute
1½ cup diced strawberries
3 kiwis, peeled and diced
Directions
In a mixing bowl, stir together the oil and sugar. Mix in the eggs and vanilla.
In a small bowl, combine the flours, xanthan gum, baking powder and salt. Sift or just stir for a minute with a whisk or fork. Alternately add the flour mixture and milk into the mixing bowl. Stir just until combined, being careful not to over mix.
Carefully fold in the strawberries and kiwis.
Scoop batter into greased muffin tins and bake at 400 degrees for about 15-20 minutes, until golden brown or until an inserted toothpick comes out clean.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15386