Rice Flour Muffins: An Easy Gluten Free Recipe
This recipe for rice flour muffins is based on a recipe for Salvadorian breakfast cakes. This recipe is delicious, easy, and super simple to make.
Servings: 12 Cakes
Calories: 101kcal
Equipment
- Muffin Tin
Ingredients
- ½ Cup Brown Rice Flour
- ½ Cup White Rice Flour
- 4 tablespoon Butter Softened
- ½ Cup Parmesan Cheese
- 1 Cup Greek Yogurt I use plain but you can use vanilla if you wish
- ½ Cup Sugar
- 3 Eggs
- Sesame Seeds To top
- 1 teaspoon Baking Soda
Instructions
- Preheat oven to 350° degrees F
- Cream your butter and sugar: Using softened butter (not melted butter) place the butter into the large bowl in a standing mixer. Scrap the sides of your bowl to make sure everything mixes well. Add eggs one at a time until each is fully incorporated and mixture is smooth.
- Add your rice flour: cheese, yogurt, and baking soda. Mix until smooth. Scoop the batter into your muffin tin (make sure it is greased) and cover the batter in sesame seeds.
- Place the muffins: into the preheated oven and bake for 20-23 minutes. Until they look a nice light gold color on the top. Remove from oven and place muffin tins on a wire rack, allow to cool a bit before removing. Serve immediately thereafter.
Notes
See my notes in the tips and tricks section of the post.
Nutrition
Calories: 101kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 185mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 101IU | Calcium: 81mg | Iron: 1mg