¼ C canola oil
1 C sugar
2 eggs
½ C milk or almond milk
Zested rind of one orange
1 C rice flour
½ C tapioca flour 
1/2 t xanthan gum
1 ½  t baking powder (adjusted to sea level)
½ t salt

Mix all ingredients together, pour into ~12 muffin tins.  Bake at 350 for ~20 min or until it toothpick tests done.  Dip in glaze while warm; they will firm up as they cool.

Glaze:
6 oz semi sweet chocolate chips
1/3 C cream
1 T sugar                                              
1 ½ T butter                                        
Melt together and dip warm cake to cover the tops.  Let cool to firm.


This recipe is brought to you by your friends at the Latigo Dude Ranch kitchen.