Brown Rice Flour Muffins
In this is a recipe you make a mix that can store in your fridge for 10-12 weeks. Anytime you want muffins you just add milk and an egg and whip it up!
8c. brown rice flour(I grind brown rice in my wheat grinder – you can grind grains in small amounts in most blenders)
1/3 c baking powder (you want an aluminum free baking powder)
Mix dry ingredients. Cut in butter. Keep it cool.
2-1/3 c. Muffin Mix
1c. milk or juice or watered down yogurt
1/4 c. honey or an appropriate amount of sweetener of your choice
For berry muffins: Add 3-5 berries in each muffin
For Jalapeno Cheese muffins: chop 1 jalapeno and mix in w/ mix and add 2-3 cheese chunks to each muffin.
Mix it all together. Fill muffin cups 2/3 full. Bake 15-20 mins at 400. Makes 12 large muffins.
**Funny story about this recipe. . . Caleb waiting 10-12 weeks