1 3/4 c. rice flour

1/4 c. tapioca flour

1/2 c. brown sugar, packed

2 t. baking soda

1/2 t. baking powder

1 t. cinnamon

1/2 t. xanthan gum

1/2 t. salt

1/2 c. dried apricots, chopped

1/2 c. unsalted pistachios, shelled and chopped

1/2 c. milk

1/2 c. sour cream

6 T. butter, melted and cooled

2 eggs

2 t. vanilla

Combine the dry ingredients (rice flour, tapioca flour, brown sugar, baking soda, baking powder, cinnamon, xanthan gum, salt) in a large bowl. Stir in the dried apricots and pistachios.

In a small bowl, combine the wet ingredients (milk, sour cream, butter, eggs, vanilla). Pour into the dry ingredients and stir just until combined.

Pour into muffin tins lined with muffin papers. Bake for 15-20 minutes.

The Ultimate Muffin Book, pp. 184-185

Yield: 15 mufins

Idea for future reference: the pistachio flavor in these muffins could be strengthened by the addition of some pistachio pudding mix (like in the Butterscotch Cake Muffins)