SPELT-BROWN RICE FLOUR MUFFINS | A: OK | AB: OK | B: OK | O: OK
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A: N | AB: N | B: N | O: O
| A: N | AB: HB | B: N | O: NB
| A: N | AB: N | B: N | O: N
| A: U | AB: U | B: U | O: U
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: A
| A: HB | AB: HB | B: HB | O: HB
| |
The secret to light muffins is do not overmix and put it into the heated oven immediately.
If the grains have too much time to absorb the liquids, it makes for a heavy product.) Sift dry ingredients into a mixing bowl. Mix wet ingredients together. Fold wet into the dry, mixing till smooth but not any longer. Pour into muffin cups (or loaf pan), and pop into the oven. Bake for approx. 25-30 mins.
Do not open oven till 3/4 of baking time has elapsed or they won't be as light.
* - Type O omit vanilla.
Submitted by: ER4YT A Archives
Copyright 2000 by ER4YT Recipe Project