Rice Flour Blueberry Muffins (gluten-free)

I have served these muffins to a couple of gluten-allergic friends who said they were happy to eat muffins again.  I like whole grain rice flour because of the additional fiber, but regular rice flour is good too.

Rice Flour Blueberry Muffins

1 cup rice flour

2 tsp. baking powder

1/2 cup ground oats (I grind old-fashioned oatmeal in a blender)

1/8 tsp salt

1/4 cup light honey

1/4 cup sesame oil

1 cup soy milk (I like vanilla soy milk)

2 eggs (beat until slightly frothy)

1/3 cup chopped walnuts

1/2 to 2/3 cup blueberries (fresh or frozen)

Combine all dry ingredients and mix thoroughly.  Add wet ingredients and mix thoroughly again.  Lightly oil and flour 12-hole muffin tin.  Preheat oven to 425 degrees.  Spoon into muffin tin.  Bake for 20 minutes.

I like them best straight from the oven–sometimes plain, sometimes with a little preserves.