Lunch: Fruit of the Forest Muffins

Recipe by Robert Landolphi These gluten-free muffins highlight mixed fresh berries, but you can omit the berries and use the recipe to incorporate any other gluten-free mix-ins you like.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Fruit of the Forest Muffins

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3.45 ounces brown rice flour (about 3/4 cup)
2.6 ounces potato starch (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1/4 cup butter, melted
2 large eggs
1 1/2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries)
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

Instructions

Preheat oven to 350 °.
Weigh or lightly spoon brown rice flour, potato starch, and oat flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, oat flour, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, butter, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in berries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with turbinado sugar. Bake at 350 ° for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.