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!
Gluten Free Bran Muffins
