I care about you.
What’s that you say? You say — prove it?!
Okee dokee. I think I will.
These may look like just some ordinary, workaday tender and tasty muffins, with some apricot preserves.
I think you and I both know that they’re much more than that.
They’re healthy in that special way that can come in very handy from time to time. And by “from time to time,” I mean every day. And by “every day,” I mean … every day.
Gluten-free stabilized rice bran is a very.good.thing.
The batter comes together in a jiffy. Just toss some dried fruit with some of the dry ingredients, and then add them to the rest of the batter.
Fill your muffin cups 3/4 of the way full.
And here they are. Ready to serve you.
Here’s a tip: If you’re making muffins in a muffin tin that has some wells left empty, fill those wells with water to ensure even baking.
These muffins smell and taste just like you remember really good bran muffins to smell and taste: hearty and sweet, with a tender crumb and a light crispness on the outside. Perfecto.
This is a recipe from the Shoestring Archives. There’s a ton of recipes in there, collecting dust. And I added all new photos, and added weight measurements to the recipe.
That’s cool with you, right?
- 1 cup (120g) gluten-free stabilized rice bran
- 1 cup (140g) all-purpose gluten-free flour (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1/4 cup (50g) sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (138g) dried fruit
- 4 tablespoons (56g) unsalted butter, at room temperature
- 4 tablespoons (84g) honey
- 1 tablespoon (21g) unsulphured molasses
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs, at room temperature
- 1 1/4 cups (300g) sour cream (or 1 cup buttermilk), at room temperature
- Preheat your oven to 350 degrees F. Grease or line two standard 12-cup muffin tins and set them aside.
- In a large bowl, place the rice bran, flour, xanthan gum, sugar, salt, baking powder and baking soda, and whisk to combine well. Place the dried fruit in a separate small bowl, and add about 1 teaspoon of the combined dry ingredients to the bowl. Toss to coat, and set the bowl aside.
- To the large bowl of dry ingredients, add the butter. honey, molasses, vanilla, eggs (1 at a time), and the sour cream, beating well after each addition, until the mixture is smooth. The batter will be thick. Add in the dried fruit with the reserved dry ingredients, and mix gently until the fruit is evenly distributed throughout the batter.
- Fill the prepared muffin cups about 3/4 of the way full with batter. Place the pan in the center of the preheated oven, and bake for about 22 minutes, or until a tester placed in the center of a middle muffin comes out mostly clean.
- Remove from the oven, and allow to cool for 10 minutes in the muffin tin. Turn the muffins on their sides, and allow to cool a bit more. Transfer to a wire rack to cool completely.
- Repeat with the remaining batter in the second muffin tin. Fill the empty muffin cups with water just before placing the tin in the oven to ensure even baking.
If you would prefer to make mini muffins, decrease the baking time by at least half.
I used dried blueberries for the dried fruit this time around, but raisins, dried cranberries or dried cherries would all be excellent.