Ingredients
Brown Rice Flour Blend:
- 1½ cups brown rice flour (375 ml)
- 1½ cups potato starch (375 ml)
- 1 cup tapioca flour (tapioca starch) (250 ml)
Muffins:
- 1 1/4 cup brown rice flour blend (300 mL)
- 3/4 cup white bean flour* (175 mL)
- 3/4 cup sugar, plus 2 tsp (10 mL) for topping (175 mL)
- 1 tbsp baking powder (15 mL)
- 1 tsp xanthan gum (5 mL)
- 3/4 tsp table salt (4 mL)
- 1 cup milk of choice, room temperature (250 mL)
- 1/2 cup canola oil (125 mL)
- 1 tsp vanilla (5 mL)
- 2 large eggs, room temperature
- Zest of 1 large orange
- 1/2 cup dried cranberries (125 mL)
- optional: 1/2 cup chopped pecans or walnuts (125 mL)
Instructions
Brown Rice Flour Blend:
In a large container with a lid thoroughly combine brown rice flour, potato starch and tapioca flour. Store, tightly closed, in dark, dry place.
Muffins:
Place a rack in the middle of the oven. Preheat the oven to 375ºF (190ºC) degrees. Generously grease a standard 12-cup nonstick muffin pan or line with paper liners.
In a medium mixing bowl, whisk together the rice flour blend, yellow pea flour, ¾ cup (175 ml) sugar, baking powder, xanthan gum and salt until well blended. With an electric mixer on low speed, beat in the milk, oil, vanilla, eggs and zest until batter thickens slightly, about 30 seconds. Stir in the cranberries and nuts (if desired). Divide the batter evenly in the pan and sprinkle with the remaining 2 tsp (10 ml) of sugar. Let stand 10 minutes.
Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool the muffins in the pan for 10 minutes on a wire rack, then transfer the muffins to the wire rack to cool for another 10 minutes. Serve slightly warm.
Nutrition
- Serving Size: 1 muffin
- Calories: 251
- Sodium: 127 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g