This gluten free bran muffins recipe originated from the glutenous breakfast bran muffins served at the historic Awahnee Hotel in Yosemite National Park, straight from the chef, years ago. I live just 25 miles from Yosemite and am familiar with their decadent brunch buffets. Who knows if they are serving the same recipe now. I have converted it to a gluten free bran muffins recipe with the use of rice bran. They turned out very light! Therefore, don’t hesitate to replace a bit of the flour blend with a more nutritious, heavier flour, such as millet, amaranth, etc. Being that I halved the original recipe, I should have added 1 1/2 eggs, but accidentally poured in 1 3/4. I suggest 1 1/2 for a heavier muffin. As I stated, these are very light. Enjoy!
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A light gluten free bran muffin using rice brand and Carla's gluten free flour blend recipe. A great way to add fiber to the gluten free diet.
Ingredients:
- 2 teaspoons apple cider vinegar + enough milk to make 1/2 cup (or buttermilk + 1/2 teaspoon apple cider vinegar)
- 7/8 cups Carla's Gluten Free Cake Flour Recipe
- 1/4 cup + 2 Tablespoons rice bran
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 2 eggs (beaten)
- 1/8 cup (2 Tablespoons) honey
- 1/2 teaspoon vanilla
- 1/4 cup raisins
Instructions:
- Preheat oven to 350°F. Lightly grease muffin tins; set aside.
- In a small bowl, whisk together flour blend, bran and salt; set aside.
- In the large bowl of your mixer, cream together the butter and sugar until fluffy.
- Add eggs, one at a time; after each addition beat until blended.
- Add the honey and vanilla; mix well.
- Add the milk; mix well.
- Add the flour mixture all at once; mix until all ingredients are moistened. Then beat on high for 1 minute.
- Fill muffin tins about 2/3 way full.
- Bake for 20 minutes and golden brown, or until a toothpick inserted comes out clean.
- Remove from tins immediately and set on a cooling rack to cool.
Tips
If using buttermilk, you may add the 1/2 teaspoon apple cider vinegar separately.
The original recipe only called for 2 tablespoons of raisins and I increased it to 3 tablespoons, and it still was not nearly enough. I suggest starting with 1/4 cup and increasing from there. Using too many and the muffins will not rise enough.
You may substitute cow's milk for dairy-free milk.
They are on the sweet side, therefore, don't hesitate to cut back a little on the sugar and/or honey. If doing so, replace with a tablespoon or so of milk.
I used 1 3/4 eggs, but I suggest using 2, as stated in the recipe above.