Apricot Buttermilk Muffins

My second buttermilk recipe is a compact, yet surprisingly light muffin.  From the pictures you might be imagining a pound cake-esque texture, but while these are definately topless muffins, they are far from dense...and it's very hard to stop at one!  : )

Ingredients:

• 3/4 cups white rice flour
• 3/4 cups glutinous rice flour
• 1 cup Brown Rice Vanilla Rice Krispies (these are gluten-free)
• 1/2 cup coconut
• 1/3 cup sliced almonds (or any other kind of sliced or crushed nut) 
• 2 tsp baking soda
• 1/2 tsp salt
• 1 ½ cups buttermilk
• 3/4 cup packed brown sugar
• 1/3 cup oil
• 1 egg
• 3/4 cup chopped apricots

Directions:

1. Mix flours, Rice Krispies, coconut, nuts, baking soda, and salt.
2. In a separate bowl, beat together egg, sugar and oil.  Mix in buttermilk.
3. Pour liquid mixture into dry ingredients and stir until combined, it will be lumpy.  Add in apricots.
4. Pour into muffin tins, fill about 3/4 full.
5. Bake at 375 degrees F for 20 minutes.