A while ago I bought some rice flour for a recipe (that I have yet to make BUT plan to soon!!). It's been hanging out in my pantry for a while now. I've pulled out a couple of time and thought I'd try baking with it but just haven't had a good idea of what to I wanted to make. So back in the cupboard it would go. I had a meeting yesterday with a friend that is sensitive to wheat so I pulled out the rice flour and decided to make her some muffins. I used
Bob's Red Mill rice flour (I love their products) and had noticed a muffin recipe on the side of the package. I used that recipe as a guide but these muffins are simple to adapt to "whatever" you want. You can sub any liquid for the milk, soy milk, juice, water, whatever! Add nuts if you like or leave them out. Any kind of fruit will work, fresh, frozen, or dried. I like having options!! I added a cinnamon sugar topping to mine because I love cinnamon and blueberries. You can't have a blueberry muffin without a cinnamon sugar topping! Well
you can, but I'll take mine with the cinnamon please.
The Whatever Muffin (printable recipe)
Adapted from Bob Red Mill
yield: 6 muffins
Ingredients:
1 large egg
1/2 cup milk (or liquid of choice, even just water)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 cup white rice flour (brown rice flour can be substituted)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped nuts - whatever type you want (optional)
1/2 cup fresh or frozen fruit-any kind (I used frozen blueberries that I tossed in a little bit of the rice flour to keep them from sinking to the bottom of the muffins)
Optional topping:
1 tablespoon sugar
1/4-1/2 teaspoon cinnamon
Preparation:
Preheat oven to 425 degrees. Line 6 muffin cups with paper liners or coat the cups with canola cooking spray, or use a silicon muffin pan. In large bowl, combine egg, milk or liquid of your choice, sugar, and canola oil, mix until smooth. Add the rice flour, baking powder, and salt. Mix until just until combined. Stir in nuts (if desired) and fruit of choice. If using; mix together the sugar and cinnamon in a small bowl. Divide batter among the prepared 6 muffin cups. Sprinkle the tops of the muffins with the cinnamon and sugar mixture and bake for 15-17 minutes or until toothpick inserted in the center of largest muffin comes out reasonably clean.
I was really pleased with the resulting muffins. They were light and very tasty and I wouldn't have even known that they were wheat-free. They are so simple to make, one bowl, and easily adapted, I foresee many muffins in my future!
