Ingredients
The following ingredients have 9 Servings
- 1 cup (160g) white rice flour (this is what yields such soft, light, fluffy results)
- 1/2 cup (56g) superfine blanched almond flour (see NOTES at bottom for nut-free)
- 2 teaspoons aluminum-free baking powder
- 2 tablespoons dried chives
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups lite canned coconut milk, shaken well first
- 1/4 cup aquafaba (the liquid from a can of chickpeas)
- 1 tablespoon (15g) apple cider vinegar
- Add 1 teaspoon onion powder for a stronger onion flavor.
- Add 2 tablespoons nutritional yeast or shredded vegan cheese for a cheesy note
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Instruction
- Preheat an oven to 350°F (177°C) and line a muffin pan with 8 Reynolds "Staybrite" foil liners or parchment paper liners. Regular paper liners will stick BAD.
- To a large bowl, add the rice flour, almond flour, baking powder, chives, garlic powder and salt to a medium bowl and whisk really well to make sure there are no lumps.
- Add the coconut milk, aquafaba and apple cider vinegar directly to the dry ingredients (no need to use a separate bowl) and whisk for about a minute or so until the batter is very smooth. Pour evenly among your 8 liners. The batter will fill up each liner all the way to the top. I used an ice cream scoop, it helps to divide the batter evenly and keep it mess-free.
- Bake for 25 minutes until the tops are firm and spring back, then immediately turn the broiler on high (while the muffins are still in there) and cook for a couple of minutes just until the tops turn a golden brown color. Don't leave them unattended, as it will happen quickly. Let them cool about 10 minutes before eating. Store them in a container or ziplock bag. To reheat them, I slightly toasted them and they become crispy again perfectly. These muffins are insanely delicious just as much the next day, as they are fresh.
