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Anne’s Gluten-Free Rice Bran Muffins

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!

Makes 12 muffins

1 c sweet brown rice flour 2 tsp cinnamon
¼ c teff flour ½ tsp nutmeg
¼ c rice bran ½ c butter or Earth Balance spread
¼ c tapioca flour 1/3 c Sucanat or Rapadura
¼ c non-GMO corn starch 2 organic bananas
1 tsp baking soda 2 eggs
1½ tsp aluminum-free baking powder ½ tsp vanilla extract
½ tsp each salt and xanthan gum 1 c 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 butter (or Earth Balance spread).  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.

This recipe makes a great base for all sorts of variations.  Just sub out the bananas and raisins for any other fruit you want.  For example, make cranberry-orange, or blueberry-spice (add cardamom). 

Anne is leaving us.  In the fall, she will travel to Mexico for the WWOOF (World-Wide Opportunities on Organic Farms) program with the intention of learning cob building and other aspects of permaculture.  She will miss us (and you!), and will be back to visit whenever she’s around. Check out Anne’s Not-Your-Average Mac&Cheese recipe as well.

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