Brown Rice Mini Muffins


  • 1 c. brown rice flour
  • 1/2 c. tapioca flour
  • 1/4 c. soy flour
  • 1/4 c. potato flour
  • 2/3 c. raisins
  • 1/3 c. lecithin granules
  • 2 tsp. Ener-G baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. coriander
  • 1/2 c. turbinado sugar or agave nectar
  • 1/3 c. canola oil
  • 1 c. orange juice
  • 1 Tbsp. vanilla
  • extra raisins for garnish


  1. Mix all dry ingredients together. Add canola oil, orange juice, and vanilla. Stir together well.
  2. Spray oil into mini muffin tins and fill them to the top. Put three raisins on top of each muffin.
  3. Bake at 350 degrees F for 25 – 30 minutes.
Browse Cook(s): Kyong Weathersby

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