Warm the rice milk with the contents of the 2 teabags (rip them open over the pan) and cinnamon – stirring to mix – and leave to cool.
While the rice milk’s cooling, preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases.
In a large bowl, measure out the gluten free flour, baking powder and sugar , combine well. When the rice milk has cooled, add the eggs and oil, then whisk well.
Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins.
Divide the mixture between the muffin cases (it will fill them well), then bake for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden-brown on top.
Remove to a wire rack to cool for about 10 minutes before glazing with maple syrup.