So, being the frugal person I am, I decided to try and whip up my own rice flour and see what I come up
with. Rice Muffins. I search the web for recipes that don't have too much of odd things like Xanthum gum, that I don't just happen to have sitting around my house. I whip out my wheat grinder and put in about a cup of plain long grain white rice. This is just to clean out some of the wheat flour that hangs on no matter how hard you try to get it all off. Ya, dh is going to be contaminated a little bit. Then I run about 3 cups of rice through and just because it sounds groovy, 2 handfuls of quinoa. It's all good right? I mean I figure the rice isn't so pure , don't they remove bran and stuff when it's processed? and needs something.
I found a recipe that looked alright and proceeded to Nickytize it. Change this, substitute that.... After I had mixed all wet and dry together I realized whoever posted the recipe was wrong. It called for 1 cup rice flour and I ended up with soup. So I added another cup and all seemed right. Checking with another recipe which started with 2 cups and approximately the same amount of wet ingredients validated me. Here is what I ended up with.
Rice Flour Muffins
2 cups homeground rice flour you could try with store bought, but it's probably different, the quinoa may be optional. Who knows?
1/2 cup ground oatmeal
2 tsp. baking powder
Pinch of salt
1/4 c. almonds, ground
1/4 cup honey
1 cup milk
2 Tblsp. melted butter
1-2 Tblsp veg. oil (sorry, I didn't exactly measure this)
Preheat oven to 400deg. Mix wet and dry ingredients seperately, then mix them together just until combined. Spoon into muffin tins. Bake 20-25 min.
I was pleasantly satisfied with these muffins. They had a texture a bit like cornbread. Now mind, these were plain muffins which is fine with me but you may want to add a little flavor like orange zest or berries. A little jam on top and they were quite tasty. I was a little worried they would be too sweet but they weren't. As for the quinoa, many people say it doesn't taste like anything, but for me, it does. A bit like grass and raw asparagus. Anyway the taste was slightly there but didn't bother me at all. No one else noticed it, I must be quinoa sensitive. I would make these again even if it weren't for my husbands diet.
I went back to this recipe to make it again and was really sure that there should be eggs in it. Just like me to forget an ingredient. So I put in two, thinking this was probably the right number based on other muffins. They turned out about the same (given that I didn't make it 100% the same) So if any of you tried this and it failed, It's totally my fault, I apologize.