NOTES: 1. When baking with rice flour, I buy mine from an Asian grocery. It is very finely ground. I have found that some rice flour from the supermarket can be quite grainy. 2. Check that the cornflour you buy is actually made from corn as quite a lot is made from wheat. 3. The initial higher oven temperature causes a faster rise for the muffins, resulting in a more domed result. Don’t forget to lower the temperature after 5 minutes. 4. Once you’ve made the batter, place your muffins into the oven immediately as the baking powder will have begun to work after coming into contact with moisture. VARIATIONS: 1. Prior to baking, when you have filled the muffin tin, make an indentation in the top of the muffin batter and add a teaspoon of raspberry jam. OR 2. I make a cream cheese filling which is delicious. Soften 100 gm cream cheese, add ½ tspn vanilla and 1 tbspn of icing/confectioners’ sugar. Mix well, half fill the muffin tin with the batter. Make an indentation in the batter and divide the cream cheese amongst the muffins. Add the rest of the batter.