Yields: 12 muffins. Serving Size: 1 muffin.Courtesy of Sharon Selby
¾ cup brown rice flour 3 tsp baking powder 1 cup rice bran 2 eggs 1/3 cup milled roasted flaxseed with blueberries 2 tbsp whole roasted flaxseed ½ tsp salt ½ cup brown sugar 1 cup milk 1/3 cup melted margarine
• Sift all dry ingredients and blend together.
• Add milk, eggs and melted margarine.
• Mix until smooth.
• Line muffin pan and fill cups ¾ full.
• Bake at 425˚ F for 25 minutes.
|Nutritional Facts (per serving)|
|Total Fat||18 g|
|Dietary Fibre||8 g|