Monday, 22 September 2008


I like muffins. There's something really 'homey' about a big, warm muffin. I like to make lots of muffins at once, and have them ready in the freezer for a quick breakfast, or a quick snack.

Banana Muffins

1 1/2 c. white rice flour
1/2 c. sweet rice flour
1 c. brown rice flour
1/2 c. tapioca starch
2/3 c. sugar
4 tsp. baking powder
3/4 c. mayo
1 c. milk
1/2 c. butter, melted
7 bananas, mashed

Cream butter and sugar; add mayo, milk and bananas. Mix well. Add remaining ingredients. Mix until combined. Fill greased muffin pans about 2/3 full. Bake at 400F for 20 min. Makes 2 dozen. *Note: I always freeze my brown bananas. Then, when I have 7 (or 14!) in the freezer, I make muffins. I just have to thaw the bananas a little bit, then tear off one end, and squeeze the banana out like toothpaste. It's kind of fun, actually. ;)

Jumbo Zucchini Muffins

1 c. white rice flour
1/2 c. tapioca starch
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 c. sugar (I don't quite fill up the cup measurement)
1 c. finely shredded unpeeled zucchini (I heap the cup)
1/4 c. oil
1 egg
1/2 c. almond milk
1/2 c chopped walnuts (optional)

Combine wet ingredients first. Mix well. Add remaining ingredients, mix until just combined. Spoon batter into muffin tins, filling 2/3 full. Bake at 350F for about 20 minutes - checking every 3 minutes or so after 15. Muffins are done when a knife inserted comes out clean. Makes one dozen regular, or six jumbo muffins.

I made these in my new Jumbo muffin tins to take camping with us. They we still as moist on the third day as the day I baked them! I froze them right after baking, and just grabbed the container out of the freezer the day we left. So, they sat for three days in the container on the counter. And, they were delicious! I like the new Jumbo tins! :D

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