These came out really good, especially for a first try. I added chocolate chips in half and mixed berries (thawed and patted dry with a paper towel) in the other half. I topped them with brown sugar.
1 cup brown rice flower
1/2 cup tapioca (or potato) starch
1/2 cup amaranth flour
2/3 cup white sugar
4 tsp baking powder
1 tsp salt
2 tsp xanthan gum
1 cup milk (or 3/4 cup buttermilk plus 1/4 cup milk)
2 eggs
2/3 cup vegetable oil
1 tsp vanilla extract
chocolate chips or berries to taste (about 1 cup for the whole recipe)
brown sugar for topping
1. preheat oven to 400 F. Line muffin tin with papers.
2. combine wet ingredients and mix well.
3. Add dry ingredients and mix until just blended.
4. stir in chips/fruit
5. spoon into muffin papers, so they are about 1/2 full.
6. bake for 20 minutes, turning 180 degrees halfway through
makes 12ish muffins
| 60 | g tapioca | 50 | g carbs | |
| 145 | g brown rice | 109 | g carbs | |
| 55 | g amaranth | 37 | g carbs | |
| 138 | g sugar | 138 | g carbs | |
| 334 | total carbs | |||
| 28 | carbs/muffin | |||
