[Home]  [GFCF Recipes]  [Frugal Weight-Loss]  [Food Storage]  [Christian Womanhood]  [Archives]  [Links] [Maggie's Blog]  [Old Fashioned Education]  [Prairie Homemaker] PH is currently a paid site, but still my favorite board ever. Basic Brown Rice Blender Muffins RICE 1-1/2 cups brown rice 6-cups water MUFFIN BATTER 3/4 cup soymilk or other milk of your choice 3 eggs 1/3 cup vegetable oil 1/3 cup honey 1/2 teaspoon salt 1/2 cup cornstarch 1 tablespoon baking powder My boys say these muffins taste just like regular muffins, which is saying a lot when you're experimenting with gluten-free recipes. I find the texture similar, but not exactly the same as wheat muffins. The flavor is spot on perfect. Measure the brown rice into a bowl. Add the water. Cover and allow the rice to soak for 8 to 36 hours. Keep in the fridge for prolonged soaking. I usually soak the rice overnight for convenience sake. Preheat the oven to 400°. Coat 2-dozen standard sized muffin cups with nonstick cooking spray. Set aside. When you're ready to prepare the muffins drain off the water. Put the moist rice into a blender. Add teh soymilk, eggs, vegetable oil and honey. Process the rice for 3 full minutes, or until it's ground as finely as cornmeal. It will thicken somewhat as the bits of rice become smaller and smaller. Add the salt, cornstarch and baking powder. Process again until smooth. Compared to most muffin batter the mixture will seem watery. Don't worry. That's just the nature of this recipe. Fill the muffin cups half full. Bake at 400° for 18 to 20 minutes. The muffins will be nicely peaked and golden brown when done. Makes 24 muffins or 2 dozen. Per Muffin (excluding unknown items): 107 Calories; 4g Fat (34.6% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 116mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. I haven't tried adding goodies to this recipe yet, but I'm sure that raisins or other dried fruit, finely chopped if necessary, would be a yummy addition.  If I added any wet ingredients like mashed bananas, then I would reduce the soymilk by at least 1/4-cup, and maybe 1/3-cup if I added a lot of bananas. If you don't have brown rice, then feel free to use white rice instead. Instant rice won't work.  [Home]  [GFCF Recipes]  [Frugal Weight-Loss]  [Food Storage]  [Christian Womanhood]  [Archives]  [Links]   [Contact Maggie]  [Maggie's Blog]  [Old Fashioned Education]  [Prairie Homemaker] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2009  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10 Called To Cover Powered By Ringsurf