I was a muffin making machine yesterday! I made 71 muffins.
We are going camping (tenting, literally) next week, so I'm in the gluten free snack-making mode this week. I made some blueberry muffins adapted from a recipe in The Gluten Free Gourmet Bakes Bread, some chocolate chocolate chip muffins that still need to be tweaked before I share the recipe, and some of my Mom's banana muffins.
It got quite hot in my kitchen with my A/C being out and the oven being on for about 4 hours! But it was worth it. I know I'm going to appriciate having a muffin for breakfast or for a snack at camp next week.
2 cups white rice, brown rice or quinoa flour, or any combination of the three.
1 teaspoon salt
2 teaspoons baking soda
1 cup (or a little less) sugar
1 1/2 cups ripe banana, about two large
3 eggs, beaten
2/3 cup canola oil (I substitute about half applesauce)
Preheat the oven to 350 degrees. Line or grease two muffin tins.
Mix together the dry ingredients. Mix together the wet ingredients.
Blend together the wet and dry ingredients, but don't overmix. At this point you could add 1/2 cup of walnuts or fold in about 6 ounces of chocolate chips (I always do this!).
Fill the muffin tins and bake for 25-30 minutes or until a toothpick comes out clean. Cook on a wire rack.
Thanks for this great recipe Mom!