Saturday, September 3, 2011

Breakfast Muffin - HoneyPineapple

3/4 cup Brown rice flour
1/4 cup corn flour
1/2 tsp xanthum gum
(3 tbsp sugar) optional
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/3 cup oil
3 big tbsp or 1/4 cup honey
1/4 cup soya milk
2 eggs, beaten
half tin of crushed pineapple
Add all dry, then wet ingredients and mix well with a fork.  Pour the batter into 12 silicone cupcake moulds and bake for 20-25 mins in a hot oven.  The tops should be nicely browned.

If using silicone moulds, leave them until they are almost cool and take them out of the moulds before they go soggy from condensation.

Variation: replace the milk and honey with 1/3 cup maple syrup.