Buttermilk Muffins (Gluten-free)
1/2 cup orange juice
2/3 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup water
1 teaspoon salt
1 cup tapioca flour
1/2 cup white rice flour
1- 1/2 cups brown rice flour
1 tablespoon cornstarch
1 teaspoon baking soda
2 teaspoons baking powder
*if you want to add one really ripe banana, this will be the ticket for some extra moist and sweet muffins!
Mix all ingredients thoroughly, and pour batter 3/4 full into muffin pans.
Bake in preheated oven: 345 F. for 25 minutes, or until golden brown and tooth-pick comes out clean.
Couldn't be better, with a blob of butter and fresh, homemade peach jam.
Monday, September 21, 2009
Monday Morning Muffins
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5 comments:
Mmm, these look so yummy!
Thanks, sweet Aimee!
Hugs,
Laurie
xo
The muffin and the jam looks very yummy!
hi there! came here from sewtakeahike! what a sweet blog you've got!
Yummm!!!Your peach jam looks so fresh in colour!!!!I made the peach jam this year for the first time(I prefer apricots) and it looks a bit darkish in colour and not so yummy to look:(the taste is great though)
Maybe it is type of the peaches(mine were those with deep red centers) or I should add something???
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