- 1/2 c. brown rice flour
- 1/2 c. teff flour
- 1/4 c. sorghum flour
- 3/4 c. milk (or water)
- 1 Tbs. whey (or apple cider vinegar)
- 1/2 c. arrowroot starch (flour)
- 1 Tbs. sorghum syrup or honey (optional)
- 1 egg
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. melted coconut oil, refined or unrefined
- 1/2 c. shredded zucchini
- 1/4 c. chopped green onion
- 1/4 c. chopped cooked bacon (about 2 slices)
- Mix the rice, teff, and sorghum flours with the milk/water and whey/ACV. Allow to soak for 12-24 hours at room temperature, covered.
- When you’re ready to bake, mix in all the other ingredients. I recommend sprinkling the baking powder and salt over the whole surface area to make sure they get mixed in thoroughly. You can stir by hand or use an electric mixer.
- Preheat the oven to 400F.
- Spoon batter into muffin liners, filling them 3/4 of the way full or so.
- Bake for 18-20 minutes or until they pass the toothpick test.
- Cool on a wire rack and serve warm. Store in the refrigerator for up to 5 days. I recommend heating to serve leftovers.
- Makes 9-12 full-sized muffins or 18-24 mini muffins.
* Did you know you can freeze cooked bacon AND raw sliced green onion? That’s the best way to have both in small quantities like this (and also to not waste green onions, which are notorious for being forgotten and slimy in the produce drawer).
* You can really use any combination of gluten-free flours for that 1 1/4 cup total, as long as you have 1/2 cup arrowroot (or tapioca) starch too. I usually use 1/2-3/4 c. buckwheat when making these, but I had been wanting to try teff. I think buckwheat/brown rice would make a very nice savory bacon muffin.
* More bacon! Use melted bacon grease (from pastured animals – has high monosaturated fats!) in place of part or all of the coconut oil. Butter is also an option.
* Feel free to sub chives in for the green onion.