*if using unsalted butter then add 1/2 teaspoon salt.
Pre-heat oven to 375F (190C). Lightly grease and flour 12 (6 large and 6 small) muffin tin or line with parchment paper.
In a medium bowl sift together the rice flour, baking powder and salt.
In a large bowl beat the eggs, then add the sugar, coconut milk, butter and vanilla and combine well.
Slowly add the flour mixture to the egg mixture and whisk until well combined and smooth. Divide the batter evenly into the prepared tins. Bake, for approximately 18-23 minutes or until a toothpick comes out clean. Leave in the pan for 10 minutes then remove to wire rack to cool completely. Serve warm or room temperature. Enjoy!