Special Diet Notes: Rice Bran Muffins
By ingredients, this recipe is dairy-free / non-dairy, gluten-free,nut-free, peanut-free, optionally soy-free, and vegetarian.
Teff is a grain native to Ethiopia, and a nutritional powerhouse smaller than a poppy seed. If you've ever had injere, Ethiopian pancake-bread, you've had teff. In the recipe below, you can sub potato starch for the corn starch, but don't use potato flour, which is made from ground whole potatoes, rather than just their starch. If you use potato flour, your muffin will tastes like a potato, so don't say I didn't warn you!
- ½ cup dairy-free margarine (such as Earth Balance spread)
- ⅓ cup Sucanat or Rapadura (can sub brown sugar)
- 2 ripe bananas
- 2 eggs
- ½ tsp vanilla extract
- 1 cup sweet brown rice flour
- ¼ cup teff flour
- ¼ cup rice bran
- ¼ cup tapioca flour
- ¼ cup non-GMO cornstarch
- 1 teaspoon baking soda
- 1-1/2 teaspoon aluminum-free baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup organic raisins
- Preheat oven to 350 degrees. Grease a muffin tin or two (for 12 muffins) and set aside.
- Using mixer, cream Sucanat or Rapadura with margarine. Add eggs, peeled bananas, and vanilla. Beat until smooth. Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon. Scoop batter into muffin tins, filling each cup to the top. Bake 20-30 minutes, or until muffin bounces back when pressed lightly.