Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1213
Calories
40g
Protein
34g
Fat
186g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups rice flour
- 1/2 cup brown rice flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 2 eggs or 1/2 cup frozen thawed egg substitute or 4 egg whites
- 3 tablespoons vegetable oil
- 1/3 cup thawed frozen orange juice concentrate
- 1 tablespoon grated orange peel, optional
- 1 cup chopped pitted dates
- =
Directions
1
Combine rice flour, brown rice flour, baking powder, xanthan gum, baking soda and salt in large bowl.
2
Whisk together buttermilk, eggs, oil, juice concentrate and orange peel; stir in dates.
3
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 oven 18 to 20 minutes. Turn muffins onto wire rack to cool.
Recipe sourced from
fandom