Wheat-free muffins

Time 45 minutes
Yields Makes 10 muffins
Wheat-free muffins

Crumb Topping


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.



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


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


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.


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.)


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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