You know you’ve got a winner of a recipe when you make the same recipe for three days in a row and every morning they gobble up the same 12 muffins you make every morning for three days. The next morning, you get up and make the muffins again, thinking that you’ll have some leftovers for snacking but nadda. So, you get up again on the 3rd day and make the same muffins again and still they get all gobbled up once again. Finally, you decide that the muffins must be good and therefore, there won’t be any leftovers, ever. Here’s the recipe. This recipe is gluten-free but can be made regular by using flour for the 1 1/4 cup of white rice flour. You can pick up white rice flour at Fresh Pickins, Albertsons or Drug Emporium, all in Lafayette, Louisiana. The brown rice flour can be purchased at Albertsons or Drug Emporium.
The Best Muffins
- 1 1/4 cup of white rice flour or brown rice flour or combination of both
- 1/4 cup of corn starch
- ½ cup of cooked oatmeal
- 3 eggs
- 1 banana (mashed), or ½ cup of raisins or cranberries
- 4 tsp of baking powder
- 1 tsp salt
- 1 cup of milk
- 1/4 cup of sugar
Set oven to 420 degrees F. Bake muffins for 10 minutes on high temperature then turn down oven to 370. Cook for remaining 20 minutes or till brown and smelling nice. Start with the oatmeal. Place 1 cup of water on the stove with ½ cup of oatmeal and cook till done. While cooking you can mix your flours. Mix the flours in the bowl, combine corn starch, 4 tsps baking powder, 1 tsp salt, then add the milk, the beaten eggs and the mashed banana (or fruit of choice). Add the oatmeal last and stir and mix really well for a few minutes. Spray your muffin tins, add muffin mix. Should make 12 big muffins.
My precious grandchild loved my muffins and every morning she would sit by the muffin until cooled, all the while checking it with her little fingers. When the muffin was sufficiently cooled, of course, she ate the top first, then the rest of the muffin. So precious!
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