Food

Recipe: Wheat-free muffins

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Wheat-free muffins

Total time: 45 minutes

Servings: Makes 10 muffins

Note: Adapted from "Sunlight Café" by Mollie Katzen. Millet can be found at select well-stocked markets and health food stores.


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Crumb Topping

2 tablespoons butter, softened

3 tablespoons sugar

1/4 cup rice flour (ground from ¼ cup short-grain brown rice)

Using your hands, a large fork or a pastry cutter, mix the butter with the sugar and rice flour. The mixture will be moist and crumbly. Set aside.

Muffins

1/2 cup rice flour (ground from ½ cup short-grain brown rice)

1/2 cup millet flour (ground from ⅓ cup organic millet)

1/2 cup oat flour (ground from ¼ cup steel-cut oats)

Pinch of salt (optional)

1/2 teaspoon baking powder

1/2 cup maple syrup

1 egg

Milk

1/2 teaspoon vanilla extract

2 tablespoons melted butter

Crumb Topping

1. Heat the oven to 375 degrees. Put 10 paper liners into a standard muffin pan.

2. In a large bowl, whisk together the rice flour, millet and oat flours, along with the salt and baking powder.

3. In a 2-cup measuring cup, combine the maple syrup, egg and enough milk for the combined ingredients to measure 1 cup, about one-fourth cup milk. Add the vanilla and gently whisk with a fork until fully combined.

4. Pour the wet ingredients into the large bowl with the dry ingredients, stirring together with a wooden spoon or a whisk. Add the melted butter and stir just to combine, careful not to overmix. (Don't worry if there are small lumps.)

5. Fill the muffin cups with the batter and sprinkle over 1 tablespoon Crumb Topping on each muffin. Bake until the muffins are set and a toothpick inserted comes out clean, about 14 minutes.

Each muffin: 188 calories; 3 grams protein; 31 grams carbohydrates; 1 gram fiber; 6 grams fat; 3 grams saturated fat; 31 mg cholesterol; 14 grams sugar; 38 mg sodium.

Copyright © 2014, Los Angeles Times
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