Gluten Free Lemon Muffins

1 cups Tom Sawyer Gluten Free flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 large egg

1/3 cup rice milk

1/4 cup white sugar

1/4 cup low fat plain yogurt

1/2 tbsp grated lemon peel

1/2 tbsp lemon juice

Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 6-muffin pan or line with paper or silicone liners. In a large bowl, mix together the flour, baking powder, salt, lemon peel, and sugar. In another bowl, whisk together the eggs, milk, sugar, lemon juice, and yogurt. Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Sprinkle a little cane sugar on muffin tops before placing in oven. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 18 minutes depending on how big the muffins are. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.