Have A Rice Day | Rice Recipes

Bountiful Brown Rice Muffins

Eating foods that rate low to medium on the Glycemic Index help control blood glucose and cholesterol levels. The brown rice combined with pecans in these raspberry muffins assist in slowing down the release of sugars into the bloodstream, making them diabetic-friendly.

What You’ll Need:

Ingredients

3/4 cup	toasted, finely ground pecans	175 mL
1 cup	cake and pastry flour	250 mL
1/2 cup	whole wheat flour	125 mL
1-1/2 tsp	baking powder	7 mL
1/2 tsp	baking soda	2 mL
1/4 tsp	salt	1 mL
1 cup	cooked Kokuho Rose® brown rice or Tsuru Mai brown rice	250 mL
1 tbsp	orange zest	15 mL
1 cup	buttermilk or plain yogurt	250 mL
1	egg	1
1/4 cup	melted, unsalted butter	50 mL
1/4 cup	packed brown sugar	50 mL
1 tsp	vanilla	5 mL
1 cup	frozen raspberries	250 mL

Directions

In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.

In separate bowl, whisk together buttermilk, egg, butter, sugar and vanilla. Pour over dry ingredients and stir just to moisten. Do not over mix. Fold in frozen raspberries.

Fill lightly greased or paper-lined muffin cups 2/3 full and bake in the centre of a 375 F (190 C) oven until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes. Transfer muffins directly to cooling rack and serve warm.

Tip: Having all the ingredients at room temperature before baking produces the lightest, tender muffins

Tip: Muffins should be eaten the day they are baked or wrapped individually in plastic and frozen for up to 1 month.

Diets: GI Diet, Vegetarian, Low-sodium and High Fibre

Makes 12 muffins.

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