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Categories:
buttermilk salt liquid honey margarine bananas brown sugar sweet rice potato starch light stoneground buckwheat flour white sugar bread machine yeast cinnamon nutmeg allspice vanilla chocolate chips butter egg white cinnamon
Viewed: 111 - Published at: 7 years agoIngredients
- 1 14 cups buttermilk
- 1 teaspoon salt
- 2 teaspoons liquid honey
- 1 tablespoon margarine
- 2 -3 very ripe bananas, mashed
- 14 cup brown sugar (optional)
- 2 cups sweet rice flour
- 12 cup potato starch
- 12 cup light stoneground buckwheat flour
- 1 teaspoon white sugar
- 2 teaspoons bread machine yeast
- 1 -2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 14 teaspoon allspice
- 1 -2 teaspoon vanilla extract
- 24 milk chocolate chips
- 12 teaspoon butter
- 1 teaspoon egg white
- 14 teaspoon cinnamon
Method
- Microwave the buttermilk until almost warm.
- Add first 8 (or 9, if using brown sugar) ingredients to the bread machine in order given.
- Set the machine on "dough cycle".
- 5 minutes into the cycle, add in cinnamon, nutmeg, allspice, and vanilla.
- When cycle is complete, remove dough from bread maker and place in a greased mini muffin pan.
- Make sure not to over-fill, as the dough will rise quite a bit!
- Place 1 chocolate chip on the top of each muffin.
- Cover with 2 tea towels and let rise in a warm, sheltered area for 1 1/2 - 2 hours.
- Preheat oven to 375* F and bake for 7-8 minutes or until a toothpick inserted comes out clean.
- While the muffins are baking, prepare the glaze by melting the butter and cinnamon together in a microwave (about 10 seconds should do the trick).
- Stir egg whites into glaze mixture.
- Remove muffins from oven and place on a wire rack to cool.
- While the muffins are still warm (but chocolate chips are set), brush glaze overtop.
- Enjoy!
