And now for yet another muffin recipe.
I used up all of my flour blends. I should probably be bothered, but this means that now I get to try some of the other flour blends I have been reading about and see what I like best. I'm hoping it's a fun experiment.
But in the meantime, I went out of town yesterday and needed snacks. I am aware that I am the weird one, I take food with me everywhere I go. But I went out of town with 3 friends, and not a single one of them brought food with them. We met at their house, so I am perfectly aware that they had a whole box of Luna bars sitting on the coffee table. But nobody brought a single snack. And while I know I am weird, I just think that is really weird.
I went to make muffins to take on said trip, but only had rice flour. I know you can't just use that because it is too gritty. So here is the new recipe.
Rice flour blueberry muffins
1/2 cup water (or other liquid, like milk)
2 tbs canola oil
1 tbs agave nectar or honey
1/4 cup + 1 tbs sour cream
1 1/2 cup white rice flour
2 tsp baking powder
1/2 tsp salt
Mix liquid ingredients together, then add dry ingredients. As always texture should be runny-ish. I just threw in a couple handfuls of blueberries, until it looked like there were a bunch.
I used my mini muffin tin to bake these in. They are great as little bites, and made 24 muffins.
Bake at 425 for 17 min.
1 day ago