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BFC Recipe: One Bowl Fresh Grain Muffins PDF Print E-mail

by Janice Malin
January 2014

1 cup cooked rice, quinoa, or millet
1 cup white wheat or whole wheat pastry flour
1 cup quinoa or millet flour (can be fresh milled in a food processor)
1/4 tsp salt
1 tsp baking soda
1/4 cup turbinado sugar
2 eggs
1/4 cup melted butter or oil (olive oil is very good here)
1 1/4 cup buttermilk

Preheat oven to 375 degrees. I like to use silicone muffin pans placed on a cookie sheet, but if you don't, then prepare muffin tins with oil or paper liners.
Combine flours with cooked grain, salt, baking soda, and sugar in a medium mixing bowl. Mix well and then create a well in the center of the mixture. Beat the eggs in the well, add the butter or oil and combine. Then add the buttermilk. When smooth, begin to incorporate the grain mixture without over mixing. Make sure to scrape the bottom to mix thoroughly. Scoop into muffin cups and bake until firm and light brown, 25-30 minutes. These make wonderful accompaniment to winter soups and stews. Makes 12 muffins.