Another delicious muffin from the GingerNotes Kitchen, did I ever share with you my one true love? The homemade muffin the size of your hand that is loaded with everything that brings me pleasure from my head to my toes. So I have decided to down size that love so I can eat them all the time. Practical right?
Cooking with white flour/sugar alternatives has become one of my favourite creative hobbies over the past few years and I am sure many more to come. This recipe is a breakthrough of excitement because I have used brown rice flour for the very first time – have you tried it yet? I took a big risk here without using any raising agents but guess what..it was very functional to work with.
Brown rice flour benefits-
- 1/2 cup substitute had no flavour change making the recipe a delight !
- It is gluten free so an excellent alternative ingredient for people with wheat intolerance
- Good source of protein, fibre and low fat WINNER
G/F Pear Sunflower Muffins
Prep 15min | Cook 15-20min | Makes 30 small or 15 normal Ingredients: 1/2 cup brown rice flour 1/2 cup coconut flour 1/2 cup G/F self raising flour (I used Well & Good) 1 Tbsp. cinnamon powder 1/2 cup rice malt syrup (alternatives- honey, agave, raw sugar) 130g organic soft butter 2 eggs 1/2 cup rice milk 1 cup diced pear 1/3 cup sunflower seeds 1/4 teaspoon Himalayan salt Preparation: Preheat your oven to 360ºF (180ºC) In a large bowl, add all flours, salt and cinnamon. Give a quick stir through using a fork. In a separate bowl beat the butter and sugar for 2 minutes until light and fluffy. Gradually add in the eggs one at a time and beat for another 2 minutes. Add in the milk. Now add all the wet ingredients into the large bowl of dry ingredients and mix through using a spatula. Add in the diced pear and sunflower seeds and gently fold through. You can either use pre-made mini patty cases or a mini quiche tray lined in butter. It is very easy just to use one of your fingers in a spinning motion. Bake for 15-20mins or as soon as you see the muffins turn a slight golden brown on the surface. Cooking G/F flours always results in a more dense cake. Delicious
If you are wheat intolerant or following a low sugar diet you may also like a scrumptious veggie snack alternative whihc you can find here.
Made with Love,