I loved the rice bread (made from rice, not from rice flour) so much that I decided to try another recipe from the same recipe developer.
Yes, these muffins were made of rice as well.
The result was absolutely amazing!
They are soft, moist, and perfectly (and not overly) sweet.
These muffins are so good not just for gluten-free, but just delicious period.
Rice must do some magic to create this great texture.
I flavored these muffins with caramel maple syrup and tea, and then added some blueberries (freeze-dried) on top.
The base recipe is here (in Japanese).