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White Chocolate Chip Rice Muffins Recipe - Gluten Free and Delicious!

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Gluten Free and Delicious!

White Chocolate Chip Rice  Muffins
2 cups Bob’s Red Mill White Rice Flour
2 Eggs
1 cup Vanilla Almond Milk
4 Tbsp. Sugar in the Raw
4 Tbsp. Canola Oil
4 tsp. Baking Powder
1 tsp. Salt
4 Tablespoons White Chocolate Chips

Combine all the ingredients (except the chips) in a mixing bowl and blend with an electric mixer until everything has combined and is getting along nicely.

Stir in the white chocolate chips.  Fill your paper-lined muffin tin cups or the cups, themselves.  After I’ve filled each of the 12 cups, I like to go back and add a few extra chips toward the top of  the muffins.  The exposed chips on top have so much unbelievable extra flavor. My mouth waters just thinking about them.

Bake at 425° for 17 to 20 minutes.

Yield: 12 Muffins (can be halved)

Special Note: These particular muffins are not “extra moist” muffins. They are, however, beyond Heavenly with a glass of milk, cup of coffee or hot chocolate!

Optional Sugar Glaze

The last time I made these rice muffins, I topped them with a sugar glaze which made them closer to a dessert than anything else. Not surprisingly, I was totally okay with that…

  • 1 1/2 cups confectioners’ sugar, sifted
  • 3 – 4 tablespoons milk
  • 1 teaspoons vanilla extract

Slowly add the milk and vanilla extract to the sifted powdered sugar until you have a shiny glaze.

White Chocolate Chip Rice  Muffins Ingredients

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