Breakfast Muffins
By Teresa on 09 June 2007 | Viewed 6063 times
Ingredients
1C Rice Flour
3/4C Tapioca Flour
1/3C Sugar
1T Baking Powder
1/4t Salt
1/2C Milk
1/4C Oil
1 Free Range Egg
Method
Preheat oven to 190oC. Combine flours, sugar, baking powder, and salt in a bowl. Make a well in the centre. Combine milk, oil, and eggs in a bowl and beat until well blended. Pour the milk mixture into the well of the dry ingredients. Stir until just combined (do not overbeat, the mixture will be lumpy). Spoon into greased or paper lined muffin tins, filling two thirds full. Bake for 20 minutes until golden.
Makes 10-12 muffins.
Variations
Banana Nut Muffins - prepare as above, except reduce milk to 1/4C and stir in 3/4C Mashed Banana and 1/2C Chopped Nuts until just combined.
Blueberry Muffins - Prepare as above, adding 3/4C Fresh or Frozen Blueberries.
Chocolate Chip Muffins - Prepare as above, adding 1/2C Chocolate Chips
Cranberry Muffins - Prepare as above adding 1/2C Dried Cranberries
Comments about this recipe / add yours
Think the 1T baking powder might be meant to be a teaspoon? Not a tablespoon. Mine came out tasting like baking powder - pretty awful.
Posted by Em on 04/06/10 at 07:12 PM
Page 1 of 1 pages
HI!!
thank you for this recipe… i’ll be doing this one for my food and nutrition class assessment so thanks again for the great help!
Posted by lara on 17/03/08 at 11:36 AM