Categories: Breads, Gluten-free 
      Yield: 12 muffins 
  
  1 1/2 c  Rice flour 
    1/2 c  Brown rice flour 
      1 tb Baking powder 
    1/2 ts Xanthan gum 
    1/2 ts Baking soda 
    1/4 ts Salt 
      1 c  Low-fat buttermilk 
      2    Eggs; OR... 
    1/2 c  - frozen egg substitute 
           - (thawed)  OR... 
      4    -Egg whites 
      3 tb Vegetable oil 
    1/3 c  Orange juice concentrate 
           -- (frozen), thawed 
      1 tb Grated orange peel, optional 
      1 c  Chopped pitted dates 
  
  Combine rice flour, brown rice flour, baking powder, xanthan gum, baking 
  soda and salt in large bowl.  Whisk together buttermilk, eggs, oil, juice 
  concentrate and orange peel in medium bowl; stir in dates.  Make a well in 
  center of flour mixture; pour in liquid mixture, and stir to combine. Spoon 
  batter into lightly greased muffin cups.  Use back of wet spoon to smooth 
  muffin tops.  Bake in 425 degree F. oven 18 to 20 minutes.  Turn muffins 
  onto wire rack to cool. 
   
  Each muffin provides: * 182 calories * 4 g. protein * 5 g. fat * 32 g. 
  carbohydrate * 2 g. dietary fiber * 38 mg. cholesterol * 186 mg. sodium 
   
  *** Variations *** Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 
  1/4 cup rice bran for flours; substitute 1/3 cup maple syrup for orange 
  juice concentrate; add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon 
  ground cinnamon; omit orange peel and dates. 
   
  Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour; omit 
  orange juice concentrate; add 1/4 cup water, and 2 tablespoons honey; add 
  one 8-3/4-ounce can corn kernels, drained, or 1 cup frozen corn, 1/4 
  teaspoon red pepper flakes; increase salt to 1/2 teaspoon; omit orange peel 
  and dates. 
   
  Source: Basic Rice Recipes for those with allergies Reprinted with 
  permission from USA Rice Council Electronic format courtesy of Karen 
  Mintzias 
   
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