Low Carb Muffins Recipes

Ingredients:

1 1/2 cup rice flour
1/2 cup brown rice flour
1 tbsp baking powder
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
2 eggs, or... frozen egg substit
3 tbsp vegetable oil
1/3 cup orange juice concentrate - (frozen), , thawed
1 tbsp grated orange peel, optional
1 cup chopped pitted dates

Instructions:

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 1-3/4 cup rice flour
and 1/4 cup rice bran for flours; substitute 1/3 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 1/2 cup cornmeal for brown rice
flour; omit orange juice concentrate; add 1/4 cup water, and 2
tablespoons honey; add one 8-3/4-ounce can corn kernels, drained, or
1 cup frozen corn, 1/4 teaspoon red pepper flakes; increase salt to
1/2 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

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Servings: 12