Nut Butter Rice Muffin
![[Image of: muffin]](/public/images/muffin.jpg)
From the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D. this simple Nut Butter Rice Muffin recipe will be perfect for the breakfasts, mid-morning or mid-afternoon snacks.
Ingredients:
1 cup rice flour
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
¼ teaspoon sea salt
2 tablespoons maple sugar or sugar
1 tablespoon safflower oil
½ cup milk, nut milk or water
2 tablespoons of nut butter of your choice
Instructions:
Preheat the oven to 425 degrees F.
Grease a 6 cup muffin tin.
Mix the dry ingredients together.
Add the oil, nut milk and nut butter together.
Fill the muffin cups three-quarters full.
Bake for about 20 minutes.
The following nutritional analysis is based on 1 muffin - recipe makes 6 muffins
| Nutrient Name | Nutrient Value | Unit | Daily Value % |
| Calories | 170 | ||
| Calories from Fat | 60 | ||
| Total Fat | 6 | g | 9% |
| Saturated Fat | 1 | g | 5% |
| Trans Fat | 0 | g | |
| Cholesterol | 0 | mg | 0% |
| Sodium | 140 | mg | 6% |
| Carbohydrates | 26 | g | 9% |
| Dietary Fiber | 1 | g | 4% |
| Sugars | 4 | g | |
| Protein | 4 | g | |
| Vitamin A | IU | 0% | |
| Vitamin C | mg | 0% | |
| Calcium | mg | 10% | |
| Iron | mg | 6% | |
Nutritional information provided by www.foodcalc.com
