AVOCADOS
Level 2
Bountiful Brown Rice-Raspberry Muffins
Yields 12 muffins
By Julie Van Rosendaal of Calgary: cookbook author, food and nutrition columnist on the Calgary Eyeopener
on CBC Radio One, contributor to the online cooking series, Good Bite and Babble's The Family Kitchen, and
co-host of the TV cooking show, "It’s Just Food" on Viva Network. Follow her on her blog,
3/4 cup toasted, finely ground pecans
1 cup cake and pastry flour
1/2 cup whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup cooked short grain brown rice
1 Tbsp. orange zest
1 cup buttermilk or plain yogurt
1 egg
1/4 cup melted, unsalted butter
1/4 cup packed brown sugar
1 tsp. vanilla
1 cup frozen raspberries
1 cup cake and pastry flour
1/2 cup whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup cooked short grain brown rice
1 Tbsp. orange zest
1 cup buttermilk or plain yogurt
1 egg
1/4 cup melted, unsalted butter
1/4 cup packed brown sugar
1 tsp. vanilla
1 cup frozen raspberries
- Preheat the oven to 375F.
- 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 until moistened. Fold in frozen raspberries.
- Fill lightly greased or paper-lined muffin cups 2/3 full and bake until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes. Transfer muffins directly to cooling rack and serve warm.
