<<Disclaimer: Verify this information before applying it to your situation.>>
********************************************************************
Copyright 1995, Andrea Karen Frankel. All commercial rights
reserved. Permission granted to copy and distribute at no charge,
provided this copyright is included intact and the recipes are not
modified.
********************************************************************
MUFFIES, PLAIN AND FANCY
Brown Rice Muffies
--------------------- (makes 12)
This first recipe is the one my husband practically lives on. It's
quick, delicious, and nutritious (and even my husband can make them!).
Equipment: I find that the "air cushioned" muffin pans produce better
results, but they do add 1.5-2 minutes to the baking time. Your oven
and your choice of pans determines the baking time; after a couple of
batches you'll know what to set your timer for. Dark metal pans bake
faster than shiny ones.
Ingredients:
2 cups brown rice flour
1/2 cup rice bran
4 tsp grain-free baking powder
1 tsp salt
1/3 cup brown sugar
2 eggs (or 1/2 cup egg substitute)
1/3 cup oil (any kind - I like safflower or almond for these)
milk* to two cups
Directions:
Preheat oven to 425 degrees F. Sift first group together in medium bowl,
set aside. Spray muffin tins heavily with pan spray.
In a 2-cup measuring cup, beat the eggs lightly, then whisk in the
oil, and then fill up to the 2-cup mark with milk. Pour into the
dry ingredients, and mix well.
Portion into muffin pans and bake for 12-18 minutes, until a nice golden
brown on top and a toothpick comes out clean. Let cool a minute or so,
then loosen edges with a knife and turn out onto a rack to finish cooling.
When completely cool, store in airtight container at room temperature.
*Substitution note: the milk can be from any animal or plant, and any
fat level (nonfat to full fat). We baked these with goats milk for a
few years, and the flavor is not objectionable. Rice Dream, soy milk,
almond milk, and Lactaid-100 milk also work just fine.
Modifications: bump up the sugar and oil to 1/2 cup each for a more
cakelike muffin. The recipe as given is better for going with meals,
although still slightly sweet. A small amount of dried currants or
raisins and 1/2 tsp cinnamon may be added to vary the flavor.
=========================================================================
Raspberry Streusel Rice Muffies
------------------------------- (makes 12)
These are dessert! Or a truly decadent brunch. Won First Prize at
1995 Nevada County Fair (Gluten-Free baked goods: muffins and biscuits).
Ingredients:
1.5 cups white rice flour
1 cup sweet rice flour
1 cup white sugar (or 2/3 cup fructose)
4 tsp gluten-free baking powder
1 tsp salt
2 oz (4 Tbsp) butter
2 oz (4 Tbsp) butter-flavored Crisco
3 eggs
milk to 2 cups - see note above (full-fat preferred for this recipe)
1 tsp GF vanilla extract
1 tsp grated lemon rind
1 bag frozen, unsweetened raspberries (12 oz)
Streusel:
1 Tbsp butter
1 Tbsp butter-flavored Crisco
1/4 cup white sugar
1/4 cup any rice flour
1/2 tsp grated lemon rind
Preheat oven to 350 degrees F. Spray muffin pans heavily with pan spray,
then line with paper muffin cup liners and spray those lightly. (Spray
especially the flat area just outside the muffin indentations - these
muffins tend to spread out on top.)
Melt butter and Crisco together (microwave in 2-cup Pyrex measuring cup)
and let cool slightly.
Mix streusel ingredients together in small bowl and rub together with
your fingers until it looks like small crumbs.
Sift together first group of ingredients into medium bowl; set aside.
Whisk eggs into cooled butter mixture until blended, then add milk
to make 2 cups. Stir in vanilla extract. Pour wet mixture into
dry mixture and mix well.
Working quickly, whack the still-frozen bag of raspberries on the
counter to separate the berries, then pour into a bowl and sprinkle
with about 2 Tbsp any rice flour, tossing to coat. Then stir GENTLY
into the batter.
Apportion batter into muffin cups (will be rather full). Lightly
sprinkle the streusel on top (start with 1 tsp each and then divvy
up the remainder).
Bake about 25-35 minutes, until a toothpick comes out clean. Let
cool ten minutes in pan, then carefully loosen the tops where the
muffins have "mushroomed", and lift out one by one to cool on rack.
(These are too delicate to just invert the pan and shake!)
Nutrition note: Crisco is high in trans fatty acids, and butter is
high in saturated fat, neither of which is healthy to eat on a regular
basis! However, the two together help give this muffin its luscious
cake-like texture, and also help keep it moist for longer keeping.
Consider it an occasional treat, or bake it when you have company
to help eat it ;@)
|
