Brown Rice Muffins

Brown Rice Muffins, page 106

I made two batches of these, one as muffins and the other as a thin cake. The cake is easier to freeze and also easier to wrap similar to a rice cake for a ride. 

Did you ever read the magazine Highlights as a child? Remember the hidden picture page and the puzzles where you compared the two pictures finding the differences? I realize I didn't do a very fantastic taking the two photos from the same spot in my kitchen. Differences? Leave a comment and let me know what you notice. 

I followed the recipe, making sure to only use 1/4 cup of milk to begin. I am thankful I did, because the batter would have been too runny, had I used 1/2 cup. I only had 5 eggs, using 3 in the first batch and 2 in the second. It didn't seem to make much of a difference in the thickness of the batter, but that could be, because I used a bit of extra apple sauce to make up for the missing egg.

I do not always have on hand, potato flour, usually rice flour. So, that's what I used. I placed the ingredients in the Blentec & chose the batter setting. It took 2 cycles to make it smooth, allowing it to pour with ease into the muffin cups.

I am not sure if I filed them too high, but they sank in the middle. Not a big deal, because the little indention fills well with a rhubarb strawberry compote I made over the weekend. They just are not very pretty.

I have eaten them warm, chilled, in the car and on my bike, shared some, but mostly eaten them myself. Each time, especially on the bike, they hit the spot.

Kitchen Action
Lacking in Pantry: 1 egg
Additions, Subtractions or Method Changes: Brown rice flour & almond milk were used, vanilla, cinnamon and fresh nutmeg were additions.
What I'll try next time: I'm not sure how to make them not sink in the center. Boo! Any suggestions?
How it Scored: 4.5 for taste and 5 for ease. I'm the only one in this family who has eaten them.

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