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Breads, Breakfasts

Wheat-free muffins

Wheat-free muffins
Glenn Koenig / Los Angeles Times

Life in the kitchen can be a real grind -- and, in this case, that's a good thing. By grinding your own whole-grain flour, you open the door to a new world of tastes and textures, with the added benefit ... Read more

Total time: 45 minutes | Makes 10 muffins

Crumb Topping

  • 2 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1/4 cup rice flour (ground from 1/4 cup short-grain brown rice)

Step 1Using your hands, a large fork or a pastry cutter, mix the butter with the sugar and rice flour. The mixture will be moist and crumbly. Set aside.

Muffins

  • 1/2 cup rice flour (ground from 1/2 cup short-grain brown rice)
  • 1/2 cup millet flour (ground from 1/3 cup organic millet)
  • 1/2 cup oat flour (ground from 1/4 cup steel-cut oats)
  • Pinch of salt (optional)
  • 1/2 teaspoon baking powder
  • 1/2 cup maple syrup
  • 1 egg
  • Milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • Crumb Topping

Step 1Heat the oven to 375 degrees. Put 10 paper liners into a standard muffin pan.

Step 2In a large bowl, whisk together the rice, millet and oat flours, along with the salt and baking powder.

Step 3In a 2-cup measuring cup, combine the maple syrup, egg and enough milk for the combined ingredients to measure 1 cup, about one-fourth cup milk. Add the vanilla and gently whisk with a fork until fully combined.

Step 4Pour the wet ingredients into the large bowl with the dry ingredients, stirring with a wooden spoon or a whisk. Add the melted butter and stir just to combine, careful not to overmix. (Don't worry if there are small lumps.)

Step 5Fill the muffin cups with the batter and sprinkle 1 tablespoon Crumb Topping on each muffin. Bake until the muffins are set and a toothpick inserted comes out clean, about 14 minutes.

Note: Adapted from "Sunlight Cafe" by Mollie Katzen. Millet can be found at select well-stocked markets and health food stores.

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