Brown Rice Muffins sounded perfect to me the moment I saw them in The FeedZone Cookbook. Ever since I made Pancake Muffins I have always thought of other ways to make food in a handy bite size way. Today on my run I thought about Lasagna Muffins and even Quesadilla Muffins. Recipes will have to be worked out for those, but I have the Brown Rice Muffins recipe here for you now.
Before I provide you a link to the recipe let’s grade out the recipe from my point of view:
Ease: This was not a difficult recipe to make. Once again the authors use very few and very simple ingredients. When the ingredients list is small it make the recipe not so daunting and opens itself up to many to re-created. That is one fixture in this cookbook and this recipe is no exception to that rule. I give them another A+ grading on the ease of this recipe.
Ingredients: As I said above the ingredients list is small and everything can be found in a regular grocery store. One does not have to travel far and wide to pick up the ingredients. When you see brown rice, molasses, rice flour, applesauce, eggs and milk you can’t tell if you are making brown rice muffins or just picking up items on your weekly grocery list. That is another valuable point to this recipe. You can buy these ingredients to make these muffins and not be wasting money because these items are used in everyday cooking. Their optional ingredients called for almond or vanilla extract, cinnamon and nutmeg. I put in the cinnamon and nutmeg as well as the almond extract. For the ingredients list I give them an A+.
Substitution Ingredients: I had to make several substitutions to this recipe because I am a vegetarian. The substitutions were easy to make but I they altered the cooking time. I replaced the 3 eggs with 3 flax eggs (3 Tbsp Ground Flax Meal, 6 Tbsp Warm Water) and the milk with 3/4 cup of unsweetened coconut milk. I also replaced the molasses with agave nectar, but only because I thought we had molasses in the house and as it turns out we didn’t. You will notice the difference in the color of my muffins versus theirs and that is because of the molasses.
The cooking time had to be adjusted because my changes created a much more wet batter. The recipe calls for baking at 325* for 15 minutes. I baked them for 15 minutes at 325* and then removed them from the oven and let them cool down. I then flipped them over onto a silpat and baked for another 15 minutes on broil until the bottoms dried out and a nice crust was formed on them. At that point I removed from the oven and set on a cooling rack. Once they cooled down and tasted them I knew I made the right decision to allow them to keep cooking as they were crunchy on the outside but soft and moist on the inside. Again simple changes and thus another A.
Overall: I think these muffins are terrific and tasty. For a morning meal or mid-day snack they would be ideal. The book says that they could be used mid-ride and while I don’t doubt that I could not do it. I don’t eat anything on my rides outside of a HoneyStinger every two hours so the thought of eating a muffin would not do well. If I were on a ride-supported casual ride I could see carrying these in your jersey pocket and eating along the route. Because they are easy to make and taste great as well I am giving this recipe an A.
Nutritional Information (My Version:) 182 calories, 39g Carbs, 2.4g Fat, 3.1g Protein
Nutritional Information (The FeedZone Cookbook): 248 calories, 49g Carbs, 2g Fat, 25g Protein
Brown Rice Muffins