Bountiful Brown Rice Muffins |
These low-sodium and high fibre muffins make a great treat at breakfast or a healthy mid-afternoon snack. Makes 12 muffins.
Ingredients
- 3/4 cup (175 mL) toasted, finely ground pecans
- 1 cup (250 mL) cake and pastry flour
- 1/2 cup (125 mL) whole wheat flour
- 1-1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) cooked short grain brown rice
- 1 tbsp (15 mL) orange zest
- 1 cup (250 mL) buttermilk or plain yogurt
- 1 egg
- 1/4 cup (50 mL) melted, unsalted butter
- 1/4 cup (50 mL) packed brown sugar
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) frozen raspberries
Directions
1. In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.
2. In separate bowl, whisk together buttermilk, egg, butter, sugar and vanilla. Pour over dry ingredients and stir just to moisten. Do not over-mix. Fold in frozen raspberries.
3. Fill lightly greased or paper-lined muffin cups 2/3 full and bake in the centre of a 375 F (190 C) oven until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes.
4. Transfer muffins directly to cooling rack and serve warm.
Tip: Having all the ingredients at room temperature before baking produces beautifully light and tender muffins.
Recipe courtesy of USA Rice Federation. For more tasty recipe ideas visit www.riceinfo.com
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Jen | April 21, 2011 at 12:34 pm - §
What would be a good substitute for pecans? My son is allergic but otherwise these sound great.