This is a basic gluten-free sourdough muffin that you can experiment with. Because there is no gluten present in the flour there is no danger of over-mixing, as there is with wheat-based muffins.
These also do not need dairy products to turn out well, so if you are in need of a dairy-free recipe, use water or non-dairy milk for the liquid. Experiment with all kinds of flavors and enjoy; without a speck of gluten!
1/2 cup melted butter substitute such as coconut oil or palm shortening, (or butter if not dairy-free)
1/2 cup add-ins such as nuts, fruits, etc.
7 to 12 hours before you wish to bake the muffins combine the starter, brown rice flour, arrowroot starch, and water in a medium bowl. Cover and allow to ferment in a warm place overnight.
When ready to bake, preheat oven to 425°F. In a medium-size bowl combine egg, sweetener, melted butter, and salt. Whisk to combine.
Sprinkle baking soda evenly over fermented dough. Sprinkle over fruits or nuts, if using. Gradually pour liquid ingredients onto dough as you begin to stir in the baking soda. Stir just until combined.
Scoop batter into muffin pan until cups are approximately 3/4 full. Bake in pre-heated oven for approximately 20 minutes, or until golden brown and cooked through.