Gluten free banana muffinb

Name: Gluten free banana muffinb Recipe
Yield: 6
Ingredients: 175g Rice flour; 60g Tapioca four; 1 TS Bicarbonate of soda; 2 TS baking powder; 150g caster sugar; 60g unsalted butter; 50g egg fresh separated; 25g egg white fresh; 60g butter milk; 150g ripe bananas; 1.5g salt

Number of Servings: 6

Ingredients

175g Rice flour60g Tapioca four1 TS Bicarbonate of soda2 TS baking powder150g caster sugar60g unsalted butter50g egg fresh separated25g egg white fresh60g butter milk150g ripe bananas1.5g salt

Directions

Sift the rice, tapioca, BOS and bk in a large mixing bowl. Add the salt and sugar and mix well. Whisk the cooled melted butter, egg yoke and buttermilk in another bowl make a well in the centre of the dried ingredients and pour in the liquid. Wkisk the egg white to a stiff consistency, fold this into the mixture to conbine and finally gently fold in the mashed bananas. Divide the batter equally between six 100g cases and bake in a preheated oven at 180c for 25mins.

Serving Size: makes 6 muffins in 100g cases

Number of Servings: 6

Recipe submitted by SparkPeople user MEGVILLE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 347.7
Total Fat: 9.9 g
Cholesterol: 53.3 mg
Sodium: 315.0 mg
Total Carbs: 62.4 g
Dietary Fiber: 1.4 g
Protein: 3.8 g

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