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Wheat-free muffins

Time 45 minutes
Yields Makes 10 muffins
Wheat-free muffins

Crumb Topping

1

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

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

2

In a large bowl, whisk together the rice, 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 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 1 tablespoon Crumb Topping on each muffin. Bake until the muffins are set and a toothpick inserted comes out clean, about 14 minutes.

Adapted from “Sunlight Cafe” by Mollie Katzen. Millet can be found at select well-stocked markets and health food stores.

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