Cowboy Muffins

An easy snack to whip up, this delicious coffee cake style muffin is tasty right out of the gate and stays fresh for tomorrow’s breakfast.

Here’s What You’ll Need:

2 C. Superfine Rice Flour (brown rice flour bakes up slightly darker)

1/3 C. Granulated Sugar

1 tsp. Salt

1/2 tsp. Guar or Xanthan Gum

1 T. Baking Powder

1 tsp. Vanilla

1 1/2 C. Milk or Alternative (I made this batch with plain unsweetened Almond Milk)

1/2 C. Vegetable Oil

1 Egg


  • 1/3 C. Packed Brown Sugar
  • 1/2 C. Chopped Pecans
  • 1 tsp. Cinnamon

Mix these three ingredients together in a small bowl and set aside.  IMG_2510.JPG

Preheat the oven to 400 degrees and line 12 muffin tins with cupcake liners.

In a large bowl stir together all of the dry ingredients (except the reserved ingredients).

Make a well in the center and add the egg, oil, and milk.  Mix only until the lumps are gone.  Do not over beat.


Fill each lined tin with a rounded tablespoon of batter.  Add a rounded teaspoon of reserved sugar and pecan mixture to each tin and top with remaining batter.

Sprinkle each muffin with any remaining sugar pecan mixture.


Bake in a preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.



Allow to cool completely before devouring. Store fully cooled leftover muffins (if there are any) in a covered container.  I used a cake plate with a domed lid and the muffins were amazing the next day!


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