Soft and springy little muffins that go with all things sweet and savory
Have you ever cooked with brown rice flour? If you don’t have it on hand, this muffin recipe is worth the purchase! They get whipped together so quickly and you can easily double the recipe to make 12 muffins. They have similar characteristics to cornbread muffins but are intriguingly different. They’re ridiculously soft and bouncy inside and you can dress them up with anything and everything. To top mine I chose some Trader Joe’s speculoos spread, because obviously, as well as peanut butter and jelly, and muhammara dip (recipe from a previous post here). They’re the perfect little midday snack or party appetizer!
Looking deeper into brown rice flour, the Fermented Brown Rice Flour as Functional Food Ingredient study looked at gluten free steamed buns made with white rice flour, and the effect of the buns when specific percents of brown rice flour were added in place of white rice flour. This is important because consuming whole grains has been proven to benefit our health, “consumption of whole grain foods has shown a reduction in the risk of several diseases, such as cardiovascular diseases, obesity, diabetes and some types of cancers” (Ilowefah, 150). The researchers made multiple steam bun variations that included “sugar, salt, water and yeast” (Ilowefah, 150) with varying amounts of fermented brown rice flour and white rice flour. Their ratios included 100% white rice flour, 90/10, 80/20, 70/30, 60/40, 50/50 making 5 replicates of each (Ilowefah, 150). “The SWRB [steamed white rice bread] formula of 60% white rice flour substituted with 40% FBRF [fermented brown rice flour] achieved the highest bread volume and the overall acceptability of the tested sensory properties among the other ratios…” (Ilowefah, 151). The fermentation creates “partial degradation of fiber and softening of bran particles” (Ilowefah, 150). Adding the fermented brown rice flour at 40% actually improved the steam buns! My next project is definitely going to be some gluten free steamed buns with fermented brown rice flour! ;)
Yields: 6 muffins
1 cup brown rice flour
½ tsp salt
½ tsp baking soda
1 tsp cream of tartar
2 Tbsp coconut oil or butter
1 egg, beaten
1 cup almond milk or regular milk
2 Tbsp honey (optional)
1. Preheat oven to 450 degrees F.
2. Mix together flour, salt baking soda, cream of tartar in a large bowl.
3. Melt coconut oil or butter and allow to cool before mixing in the egg, milk, and honey if using.
4. Add the wet ingredients to the dry and mix until everything comes together. Do 10 more strokes.
5. Grease 6 spots in a muffin tin and divide the batter between them. Bake for 12-15 minutes, until a knife inserted in the middle comes out clean.
6. Slice, top, and enjoy!
Ilowefah, Muna, et al. “Fermented Brown Rice Flour as Functional Food Ingredient.” Foods, vol. 3, no. 1, 2014, pp. 149–159.
Author: Lucy Lafranchise
Photographer: Jack Klipfel