Yes! Success! These are muffins my kids actually LOVED — hubby too. ratings all around, for an allergy-free muffin. Please please try it if you have allergies, and let me know how you like it!
To make these, you need
1 cup sweet brown rice flour (see note below)
1/2 cup quinoa flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1/2 cup regular rice flour
3 tablespoons poppy seeds
3/4 cup sugar (your choice; I used muscovado)
zest of 1 lemon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375Â°F. Combine all dry ingredients, including lemon zest in a large bowl. Mix well. Combine rice milk, lemon juice and oil in another bowl. Pour liquid ingredients into dry ingredients, folding briskly until well-incorporated. Bake in lined muffin tins (We made 12 regular sized muffins, about 6 mini ones and an almost-cookie — the one that appears on top of the first muffin), until skewer/cake tester comes out clean, about 30 minutes. They will not crown or dome the way regular lemon poppy seed muffins do, so the recipe may need tweaking; it does develop a nice crunchy crust!
You can see the lovely crumb here.
Note on the sweet brown rice flour:
I ran sweet brown rice in my grain mill — if you don’t have one or can’t find this particular flour where you are, substitute Mochiko a.k.a. “sweet rice flour” or “glutinous rice flour”, available in most Asian stores. This gives the muffin the special stickiness, gluten-like consistency, though it is gluten-free. Lundberg Farms has the rice but the type I used is from Japan I believe. There’s also a glutinous black rice I’d love to experiment on sometime — it actually cooks purplish, so that should be fun, perhaps with some blueberries.
Update: BIG MISTAKE!!! I forgot to include the 2 tablespoons of flaxseed meal mixed with 3 tablespoons of water that I added to the liquid mixture before folding. Editing now. Sorry!!!