Rice Flour Muffins
These delicious, soft, and rich rice flour muffins only require 10 minutes of hands-on work! You can't have just one.
Servings: 7 muffins
Calories: 263kcal
Cost: 3
Ingredients
- 160 grams white rice flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp xanthan gum
- a pinch of salt
- 50 grams white granulated sugar
- 27 grams packed brown sugar
- ¼ cup plain yogurt can substitute with buttermilk or sour cream
- 50 grams milk, use plant-based for dairy-free
- 2 eggs
- 30 grams sunflower oil
- 100 grams chocolate chips or 75g (¾cup) blueberries
Instructions
- Preheat the oven to 400F (200C) and grease your muffin tins or line them with baking paper.
- In a medium size bowl combine all the dry ingredients other than the chocolate chip and mix well to incorporate.160 grams white rice flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon xanthan gum, a pinch of salt, 50 grams white granulated sugar, 27 grams packed brown sugar
- Add the wet ingredients and mix until evenly combined.¼ cup plain yogurt, 2 eggs, 30 grams sunflower oil, 50 grams milk,
- Fold the chocolate chips into the muffin batter.100 grams chocolate chips
- Scoop the batter almost to the top into the muffin tins and place the tins into the preheated oven for 25-30 minutes. Let the muffins cool for 10 minutes before taking them out from the tins. Enjoy!
Notes
Tips:
-
- Let the muffins cool down in the tins before removing them to prevent breaking.
- Don't skip the xanthan gum or the muffins will easily break apart.
- Avoid opening the oven during baking to prevent the muffins from collapsing.
- Use a digital scale to ensure the best results!
Nutrition
Serving: 1muffin | Calories: 263kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 131mg | Potassium: 105mg | Fiber: 1g | Sugar: 20g | Vitamin A: 88IU | Vitamin C: 0.04mg | Vitamin D: 0.3µg | Calcium: 59mg | Iron: 0.4mg
