In a large bowl, whisk together the dry ingredients; sift once; set aside.
Remove from the oven; transfer to a wire rack to cool for 5 minutes. Remove from the pan and allow to cool completely (or they'll be gummy).
*I had already made three batches of muffins and didn't have any more time, but when I make the fourth batch, I want to substitute half of the potato flour with sorghum flour, meaning use 2/3 cup sorghum flour and 2/3 cup potato starch. If you try it before me, let me know how it turns out by leaving a comment below.
Simplysorghum.com states that "sorghum is an excellent source of energy, containing approximately 75 percent complex carbohydrates in the form of fiber, starches and resistant starches."