In my quest to work with alternative flours I have been testing out brown rice flour. I must say...it is weird stuff! It absorbs liquids and does have a slightly dry taste. However, it does make a decent muffin.
110g/3.9 oz milk (can be plant based)
1 egg
2 tablespoons sugar
2 tablespoons vegetable oil
170g/6 oz brown or white rice flour
2 teaspoons baking powder
Pinch salt
60g/2.1 oz dried cranberries
1 teaspoon vanilla extract
Topping
2 tablespoons sugar
1 1/2 teaspoons rice flour
1 teaspoon vegetable oil
Preheat your oven to 425F/220C/Gas 7.
Lightly grease a 6 hole muffin tin, or line with paper cases.
Make the topping by mixing all three ingredients together until it forms a crumble consistency. Set aside.
In a small bowl mix together the flour, sugar, baking powder, salt and cranberries.
In a separate bowl mix together the egg, milk, vanilla extract and vegetable oil. Now add the dry ingredients and stir until combined.
Spoon the mixture into the muffin tin, fill to about 2/3 full. Sprinkle the topping on each one.
Bake for 15-20 minutes, until the edges are golden but don't over cook.
Variations:
Replace the dried cranberries with fresh blueberries.
Replace the dried cranberries with sultanas.
Add a teaspoon of mixed spice.
