Wheat-Free Rice Flour Muffins

[Guest guest]

A wheat free muffine recipe from Molli Katzen's upcoming new book,

Sunlight Cafe.

 

Ellen

 

* Exported from MasterCook Mac *

 

Wheat-Free Rice Flour Muffins

 

Recipe By : Mollie Katzen's Sunlight Café

Serving Size : 8 Preparation Time :0:00

Categories : Bread-Bakers Mailing List Breads: Quick & Muffins

Daily Bread Mailing List Wheat-Free Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick spray for the pan

1 cup rice flour

1/2 cup millet or barley flour

1/2 cup oat flour

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup milk (plain soy milk will also work)

1/4 cup pure maple syrup or light honey

1 large egg

1 teaspoon vanilla extract

4 tablespoons canola oil -- (1/2 stick)

- or melted unsalted butter

 

1.Preheat the oven to 375 degrees F. Lightly spray 8 standard-sized

muffin cups with nonstick spray.

 

2.Place the flours in a medium-sized bowl with the baking powder

and salt. Stir until thoroughly combined.

 

3.Measure 3/4 cup milk into a 2-cup liquid measure, and measure in

the maple syrup or honey. Add the egg and vanilla, and beat

gently with a fork or a small whisk until well blended.

 

4.Slowly pour this mixture into the dry ingredients, along with the

oil or melted butter. Using a spoon or a rubber spatula, stir from

the bottom of the bowl until the dry ingredients are all moistened.

Don't overmix; a few lumps are okay.

 

5.Spoon the batter into the prepared muffin cups. For smaller

muffins, fill the cups about 4/5 of the way. For larger muffins, fill

them even with the top of the pan. If you have extra batter, spray

one or two additional muffin cups with nonstick spray, and put in

as much batter as you have.

 

6.Bake in the center of the oven for to 20 to 25 minutes, or until

lightly browned on top, and a toothpick inserted into the center

comes out clean. Remove the pan from the oven, then remove the

muffins from the pan and place them on a rack to cool. Wait at

least 30 minutes before serving. (To reheat, don't try splitting and

toasting these, as they are too crumbly. Better to just heat them,

whole, in a toaster oven. )

 

10 minutes to prepare; 20 to 25 minutes to bake

Yield: About 8 medium-sized muffins

 

 

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Per serving (excluding unknown items): 144 Calories; 8g Fat (49%

calories from fat); 2g Protein; 16g Carbohydrate; 27mg Cholesterol;

186mg Sodium

Food Exchanges: 1 Starch/Bread; 1 1/2 Fat

 

NOTES : Just about any grain can be ground into flour, and each has its own

distinct personality and flavor. You can buy many kinds of flour at

natural foods stores, usually in 2-pound bags. Store them in an airtight

container in a cool dry place--ideally the freezer--to keep the flour fresh.

Most " alternative " (non-wheat) flours need to be combined with at least

some wheat in order for the final product to hold together and feel good

in the mouth. This is because wheat flour is the only kind that contains

sufficient gluten-forming proteins to give coherent structure and texture

to the result. That said, sometimes you can get away with leaving the

wheat flour out--and I know this is important for those of you with

wheat allergies. These wheat-free muffins are a case in point. They have

a lovely flavor and a texture much more delicate and crumbly (almost

powdery, in a nice kind of way) than " regular " muffins.

 

 

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