4 large eggs
3T melted butter
1 1/4 lukewarm milk
1 cup gluten-free flour (King Arthurs is a good one)
1/4 tsp xanthan gum
1/2 tsp salt
Preheat to 400 degrees.
Grease a 12-cup muffin pan.
Whisk eggs, butter, milk.
Sift together flour, xanthan gum and salt.
Slowly add flour mix to wet ingredients until smooth.
Pour 2/3 full into greased muffin tin.
Bake 25 minutes; reduce heat to 350 and bake additional 15 until deep brown.
Remove from oven and let sit 5 minutes. Serve immediately.