Title: Delectable Date Muffins
Categories: Breads, Gluten-free
Yield: 12 muffins
1 1/2 c Rice flour
1/2 c Brown rice flour
1 tb Baking powder
1/2 ts Xanthan gum
1/2 ts Baking soda
1/4 ts Salt
1 c Low-fat buttermilk
2 Eggs -OR-
1/2 c Frozen egg substitute
- (thawed) -OR-
4 Egg whites
3 tb Vegetable oil
1/3 c Orange juice concentrate
-- (frozen), thawed
1 tb Grated orange peel (optional)
1 c Dates, pitted, chopped
Combine rice flour, brown rice flour, baking powder, xanthan gum,
baking soda and salt in large bowl. Whisk together buttermilk, eggs,
oil, juice concentrate and orange peel in medium bowl; stir in dates.
Make a well in center of flour mixture; pour in liquid mixture, and
stir to combine. Spoon batter into lightly greased muffin cups. Use
back of wet spoon to smooth muffin tops. Bake in 425 degree F oven
18 to 20 minutes. Turn muffins onto wire rack to cool.
Each muffin provides:
* 182 calories
* 4 g protein
* 5 g fat
* 32 g carbohydrate
* 2 g dietary fiber
* 38 mg cholesterol
* 186 mg sodium
*** Variations ***
Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 1/4 cup rice
bran for flours; substitute 1/3 cup maple syrup for orange juice
concentrate; add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon
ground cinnamon; omit orange peel and dates.
Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour;
omit orange juice concentrate; add 1/4 cup water, and 2 tablespoons
honey; add one 8-3/4-ounce can corn kernels, drained, or 1 cup frozen
corn, 1/4 teaspoon red pepper flakes; increase salt to 1/2 teaspoon;
omit orange peel and dates.
Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
