Rice Flour & Whatever Muffins (wheat-free and potentially milk-free and egg-free)
- 1 large egg (or use an egg replacement such as 1 Tbsp. ground flaxseed simmered in 3 Tbsp. water for 1 minute, then let sit 5 minutes to gel)
- 1/2 cup liquid of choice (fruit juice, lowfat milk, soy milk, coffee, etc.)
- 2 tablespoons granulated sugar
- 2 tablespoons canola oil
- 1 cup brown rice flour (white rice flour can be substituted)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons chopped nuts -- whatever type you have in pantry (optional)
- 3/4 cup fresh or frozen fruit (blueberries or raspberries, finely chopped apples, or peaches, etc.)
- Preheat oven to 425 degrees. Line 6 muffin cups with foil or paper liners or coat the cups with canola cooking spray.
- In large mixing bowl, combine egg or egg replacement, liquid of choice, sugar, and canola oil, beating on low until smooth.
- In medium bowl, combine brown rice flour, baking powder, and salt. Add all at once to egg mixture and beat on low just until combined. Stir in nuts (if desired) and fruit of choice.
- Divide batter among the prepared 6 muffin cups and bake for 15 minutes or until toothpick or fork inserted in the center of largest muffin comes out reasonably clean.
Makes 6 muffins
Per serving (using a large egg and 3/4 cup blueberries): 187 calories, 4 g protein, 28 g carbohydrate, 6.5 g fat, .8 g saturated fat, 37 mg cholesterol, 2 g fiber, 304 mg sodium. Calories from fat: 31 percent.
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