In this recipe it is important to use “sweet” rice. The rices does not actually taste sweet but contains more starch than regular rice flour, which helps these gluten free muffins to hold together. Also remember that most oats grown in the United States have been contaminated by wheat in the fields. So be sure your package of oat flour has “gluten free on the label.
This is a subtle flavored muffin that is cooling for those with a hot constitution. There is no need to add sweeteners to this, but you may add some sucanat if you want to punch up the treat factor. Vanilla is slightly warming but there is very little of it. You could substitute sucanat for the vanilla if you are sensitive, or you could omit it. Also millet is neutral but lung building. There are only 2 teaspoons in each muffin, which again should be pretty easy to tolerate occasionally for most people whose lung energy is too strong.
Makes 1 dozen muffins
2 cups frozen mango chunks
1 tsp. alcohol free vanilla (optional)
1 tsp. salt
1/4 cup water
1/2 cup melted butter
1/2 cup golden raisins
1/2 cup sweet rice flour
1/2 cup gluten free oat flour
1/2 cup millet flour
1/2 tsp. baking soda
2 tsp. baking powder
Preheat the oven to 375 degrees. Lightly grease the muffin tins or use paper liners.
In a super blender or food processor, liquefy the eggs, mango, vanilla, salt, water, and melted butter. Add the raisins and pulse or blend just enough to break up the raisins into bits, but not pureed.
In a gluten free bowl, mix with a whisk or sift together the flours, baking soda and baking powder.
Add the liquid mixture to the dry mixture, stir to combine thoroughly, and spoon into muffin tins. Bake at 375 degrees until the top pops back when pressed, approximately 20 – 25 minutes.