I’m not sure why I haven’t made muffins in a while. They’re good for breakfast and snacks.
I usually make a double batch because one batch just doesn’t last very long. If I want to have them for breakfast, I save time in the morning by either mixing the dry ingredients together the night before or making the muffins the night before.
This is a basic recipe which you can vary in many ways. It doesn’t have a lot of starch in it so the muffins aren’t tall and fluffy. They are soft, however, and using whole grain flour adds to the nutritional value. I realize that most people cannot find brown sweet rice flour. I don’t think I’ve ever seen it for sale. I buy brown sweet rice at the health food store and mill it myself. The sweet rice flour helps keep the muffins moist. I think it will work as well with white sweet rice. I made some of these muffins yesterday and had some for breakfast this morning without warming them up! They were a little cold (room temperature) but still soft! The only addition I put in these was crushed pineapple, but you can have lots of fun trying different additions, flavoring, and spices.
- ½ cup sorghum flour
- ½ cup tapioca starch
- ½ – 1 teaspoon spice
- ½ teaspoon salt
Preheat oven to 400°.
In a medium sized bowl combine the flours, starch, sugar, xanthan gum, baking powder, gelatin, and spice.
In a smaller bowl or measuring cup combine the wet ingredients and add to the dry ingredients. (If you are using wet additions such as canned fruit, use 1 cup liquid.)
Mix just until moistened. Fold in additions.
Spoon into greased muffin tin and bake at 400 degrees for 18 – 20 minutes.
fresh fruit, chopped
canned fruit – Use the juice as part of the liquid. I add 20 oz. crushed pineapple to a double batch of muffins. For pears or peaches, chop the fruit before adding it.