Bountiful Brown Rice Muffins


GI diet, vegetarian, low-sodium and high fibre

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.


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 U.S. short grain 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


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.

Makes 12 muffins.

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.



© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food