*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour. There’s always adaptability in recipes. The original recipe called for 2 tablespoons of sugar. Reducing it to 1 tablespoon was no problem. Next time, I’ll try it without sugar. Sometimes I forget the salt in this recipe; the muffins still taste great. In the second batch, I used ¼ cup of brown rice flour mixed with 1 ½ cups of my usual gluten-free flour mix. The muffins still were very good, but Son and I agreed that they tasted less “cheesy,” so stronger flours can overpower the cheese a bit. Plus, when the brown rice flour was added to the mix, the muffins were not quite as soft and tender. Again, they were still very good, but not quite as delicious as the ones made with the rice flour/cornstarch mix in our opinion. Last, I like making these with larger eggs; the little extra egg factor adds to the tenderness of the muffin I believe. Adapted from a Janet Filer’s submission to Southern Living