Delectable date muffins

12 muffins

Ingredients

Quantity Ingredient
1½ cup Rice flour
½ cup Brown rice flour
1 tablespoon Baking powder
½ teaspoon Xanthan gum
½ teaspoon Baking soda
¼ teaspoon Salt
1 cup Low-fat buttermilk
2 Eggs; OR... frozen egg substitute (thawed) OR... Egg whites
3 tablespoons Vegetable oil
⅓ cup Orange juice concentrate (frozen), thawed
1 tablespoon Grated orange peel, optional
1 cup Chopped pitted dates

Directions

Combine rice flour, brown rice flour, baking powder, xanthan gum, baking soda and salt in large bowl. Whisk together buttermilk, eggs, oil, juice concentrate and orange peel in medium bowl; stir in dates.

Make a well in center of flour mixture; pour in liquid mixture, and stir to combine. Spoon batter into lightly greased muffin cups. Use back of wet spoon to smooth muffin tops. Bake in 425 degree F. oven 18 to 20 minutes. Turn muffins onto wire rack to cool.

Each muffin provides: * 182 calories * 4 g. protein * 5 g. fat * 32 g.

carbohydrate * 2 g. dietary fiber * 38 mg. cholesterol * 186 mg.

sodium

*** Variations *** Maple Rice Bran Muffins: Use 1-¾ cup rice flour and ¼ cup rice bran for flours; substitute ⅓ cup maple syrup for orange juice concentrate; add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon ground cinnamon; omit orange peel and dates.

Double-Corn Muffins: Substitute ½ cup cornmeal for brown rice flour; omit orange juice concentrate; add ¼ cup water, and 2 tablespoons honey; add one 8-¾-ounce can corn kernels, drained, or 1 cup frozen corn, ¼ teaspoon red pepper flakes; increase salt to ½ teaspoon; omit orange peel and dates.

Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Submitted By KAREN MINTZIAS On 10-04-95

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