(Gluten Free)
Taken from the classic The New York Times Natural Foods Cookbook
These light little muffins are best eaten same or next day – they’re not good keepers. Eaten fresh they are lovely but they quickly become (typically for gluten free baked goods) crumbly. Easy to make though and it’s no hardship to eat lots of them!
INGREDIENTS
- 2 cups rice flour
- 1 & 1/2 tbsp baking powder
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/2 cup water
- 2/3 cup skim milk
- 1 tsp pure vanilla extract
- 1/4 cup canola oil
- 2 eggs, lightly beaten
METHOD
- Preheat oven to 375 F.
- Combine the rice flour, baking powder, sugar and salt in a bowl.
- In another bowl mix together the water, milk, vanilla, oil and eggs.
- Stir the liquids into the dry ingredients and mix just to moisten.
- Spoon into paper lined muffin tins and fill two-thirds full..
- Bake for 20 – 25 minutes, until lightly browned. Cool on a wire rack.
Yield: about one dozen muffins.
Note: before spooning the batter into muffin tins, you can stir in 1/2 cup blueberries, nuts, raisins, or cranberries.