Rice Flour Muffins
Summary
| Yield | |
|---|---|
| Source | Adapted from the back of the Energ-G Rice Mix box |
| Prep Time | 30 minutes |
| Recipes | Quick Breads, Biscuits, Muffins and Scones |
Description
Ingredients
- 2 eggs
- 1 c milk or rice milk
- 2 T sugar, maple syrup, honey, or unsweetened orange juice concentrate
- 2 T oil or 4 T melted butter
- 2 c rice flour or rice flour baking mix
- 1 tsp baking soda
- 1 T baking powder (skip this if you're using rice flour baking mix)
- Optional: chopped nuts, chocolate chips, dried fruit
- Optional spices: grated orange zest, cinnamon, or my favorite, Chinese 5-Spice Powder
- 2 eggs
- 1 c milk or rice milk
- 2 T sugar, maple syrup, honey, or unsweetened orange juice concentrate
- 2 T oil or 4 T melted butter
- 2 c rice flour or rice flour baking mix
- 1 tsp baking soda
- 1 T baking powder (skip this if you're using rice flour baking mix)
- Optional: chopped nuts, chocolate chips, dried fruit
- Optional spices: grated orange zest, cinnamon, or my favorite, Chinese 5-Spice Powder
Instructions
Preheate oven to 375°F. Mix everything but the flour, baking powder and baking soda together well. Add the rest of the ingredients and mix well. Fill well-greased muffin tins about 3/4 full for each muffin. Bake about 25 minutes, check to see if the top of a muffin springs back. If it does, they're done. If not, bake another 2-5 minutes.
Notes
These are better than you might think! Pretty indistinguishable from wheat flour muffins. We often make them as "surprise muffins" by filling the tin halfway, adding a spoon of jam, and filling the rest of the way.
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