Nut Butter Rice Muffin
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