Savoury quickbreads to serve on their own or with cheese or soup or other deliciousness. Much simpler to put together than yeast bread, and a great way to use leftover rice. If you wished to add to these muffins, some chopped sun-dried tomato in oil would be lovely, or, alternatively, some minced red and/or green sweet pepper.
1 cup cooked, cooled brown basmati rice
3 tbsp olive oil
2 eggs
1 cup milk
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1 tsp xanthan gum
4 tso baking powder
1/2 tsp salt
1/2 tsp each dried basil, marjoram, and oregano
1/4 tsp freshly ground black pepper
1/4 cup (generous!) freshly, finely grated Parmesan cheese
Grease or line 12 muffin tins.
In a large bowl, combine rice, oil, and milk. Whisk until well combined.
In a medium bowl, whisk flours and starches, flaxseed meal, xanthan gum, baking powder, salt, herbs, and cheese. Stir into wet ingredients, just to mix.
Fill prepared muffin tins about 3/4 full. Bake muffins at 400F for 20 to 25 minutes. (The colder the leftover rice is, the longer the cooking time.)
