Necessity is the mother of invention, they say.
Whoever “they” are.
I decided that I wanted to make a banana corn muffin, for a sweet breakfast treat with some grit to it, but–alas–we had no more cornmeal (or whole corn to grind with the Wonder Mill). I started thinking, and realized that brown rice flour would likely have that same graininess that I was looking for.
And I was right.
Banana Brown Rice Muffins
- 4 T unsalted butter
- 2 ripe bananas, mashed
- 1/3 C sugar
- 2 eggs
- 1 t vanilla
- 1/4 C milk
- 1/4 t salt
- 1 C brown rice flour
- 1 C all-purpose flour
- 1 t baking soda
Preheat the oven to 325 degrees. Using a mixer (I love my KitchenAid), mash the bananas with the butter and the sugar. Add the eggs, vanilla, milk, and salt, and mix until blended.
Add the brown rice flour, the all-purpose flour, and the baking soda, and gently combine. Spoon into a muffin tin, either greased or lined with paper baking cups.
I used a mini-muffin tin, and also managed to make three regular-sized muffins with the leftover batter.
Bake for 10-12 minutes, or until an inserted toothpick comes out with crumbs clinging to it.
And who’s to say that a little salted caramel sauce won’t take these muffins from yummy to OHMYGOSH-I-need-to-eat-ten-of-these.
The salted caramel over a slightly sweet and grainy banana muffin was to die for.
Happy snacking!
About A Full Measure of Happiness
So my blog,A Full Measure of Happiness, is my declaration of several truths about me: I love food, I love to eat, I love my body, and I love to be healthy. The more I decide to believe it, the more true it will be. My blog really marks the journey in which I am truly trying not to judge my self-worth by how skinny my arms look in my Facebook pictures, or by how small my jeans size is, or how few calories I can consume in a day.
I refuse to torture my body and my mind.
I want to have fun and cook food that is delicious and celebrates our bodies the way they are and the way they can be. On my blog you’ll find me trying to cook comfort food that is good for both my body and my spirit, experimenting with new grains, veggies, and recipes, and of course, making treats for those days we need a splurge. I’m trying to make healthy eating into a lifestyle, not a diet plan.
I loved doing the grain mill challenge. Having a grain mill gave me the freedom to experiment with a variety of flours that are normally very expensive and difficult to find. I also undertook the challenge at the perfect time--my sister-in-law began eating gluten-free, and this gave me a reason to try baking with new ingredients. The WonderMill is fast, efficient, and easy to set-up and take down. I'd recommend it to anyone interested in exploring grains other than wheat for baking.
