I have this inability to leave a recipe exactly "as-is" and therefore end up with lots of total flops but also some hits. This recipe is an example of such a hit.
Though the change, in this case, is minor it makes a big difference! I took my Wheat Free Pancake Recipe and tweaked it just a little and ended up with a muffin recipe. It is not sweet so I would use it as a substitute for a roll or a piece of cornbread with dinner or instead of a biscuit with breakfast. Served warm and with butter they are quite delicious!
Rice and Oat Muffins
(aka No-Corn Gluten-Free 'Corn bread')
Ingredients:
- 2 large eggs, divided into whites and yolks
- 1 1/4 cup brown rice flour
- 2 tsp baking powder (I use this homemade version which is corn free)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup melted butter (can also use oil)
- 1 1/4 cups milk (can be rice, almond or soy also)
- 1 cup Old Fashioned or Quick Oats (use Gluten Free to make recipe GF)
Directions:
- Preheat the oven to 375 degrees F and line a 12-cup standard muffin tin with paper or silicon liners.
**I have only used silicone liner because these muffins are served without the wrapper anyways and with the silicone they pop out easily**
- Divide the eggs and place the yolks in a medium bowl and the whites in a smaller bowl.
- Beat the whites until stiff, then put aside.
- Add the milk to the egg yolks and whisk well.
- In a large bowl, mix the brown rice flour, baking powder, baking soda and oats.
**If you are using Old Fashioned Oats you might want to put them in a food processor for a second or two to cut them up a bit more. Do not process so much that you get Oat Flour!
- Add the oil/melted butter to the rice and oat mixture and stir.
- Then add the milk and yolk mixture to the oats and stir until combined.
- Let the batter stand for 5 minutes to allow some of the liquid to absorb.
- Finally, fold the egg whites into the batter, using a spatula. Do not overmix!
You want to retain the air from the whites.
- Divide the batter evenly between the 12 muffin cups
(they will be rather full but they do not rise a lot so it should not be a problem).
- Bake the muffins in the middle of the oven for 15-17 minutes. They are done when a
toothpick comes out clean. (In my oven it usually takes 15 minutes).
- Remove the muffins from the tin and place on a rack to cool slightly before serving.
Enjoy!
**Best served fresh out of the oven**
**If you want to make these ahead, then cool them completely and place them in a freezer bag or a container and store them in the freezer. Pull one out when you need it and thaw it in the microwave or heat it up in the oven until warmed through**
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