Delectable Date Muffins
Submitted by mpags
Gluten-free date muffins made with rice flour, buttermilk, and orange juice concentrate. Naturally sweet with chopped dates and a hint of citrus. Ready in 40 minutes, makes 12.
YIELD
12 muffinsPREP
10 minCOOK
20 minREADY
40 minGluten-free baking doesn’t have to mean dry, crumbly, or bland. These muffins prove it.
Rice flour and brown rice flour team up with xanthan gum for structure, while buttermilk keeps everything moist and tender. Chopped dates bring natural caramel-like sweetness throughout, and a generous pour of orange juice concentrate plus a bit of zest gives every bite a bright, sunny lift.
No wheat, no compromise. Just warm, fragrant muffins that happen to be gluten-free.
Pro Tips
- Don’t overmix the batter. Stir just until the wet and dry ingredients come together. A few lumps are fine
- Smooth the tops of the muffins with the back of a wet spoon before baking for an even rise
- Grease the muffin tin well or use paper liners. Rice flour batters tend to stick more than wheat-based ones
- Let them cool on a wire rack so the bottoms don’t steam and turn soggy
Ingredients
Directions
Combine rice flour, brown rice flour, baking powder, xanthan gum, baking soda and salt in large bowl.
Whisk together buttermilk, eggs, oil, juice concentrate and orange peel in medium bowl; stir in dates.
Make a well in center of flour mixture; pour in liquid mixture, and stir to combine.
Spoon batter into lightly greased muffin cups.
Use back of wet spoon to smooth muffin tops.
Bake in 425 degree F. oven 18 to 20 minutes.
Turn muffins onto wire rack to cool.
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