1 1/3 cups (160 g) gluten free stabilized rice bran
1 1/3 cups (187 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup (67 g) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
3/4 teaspoon baking soda
5 tablespoons (70 g) unsalted butter, at room temperature
5 tablespoons (105 g) honey
2 tablespoons (42 g) unsulphured molasses
1 teaspoon pure vanilla extract
4 eggs (200 g, weighed out of shell) at room temperature, beaten
1 1/3 cups (10 2/3 fluid ounces) buttermilk, at room temperature
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the rice bran, flour, xanthan gum, sugar, salt, baking powder, and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, honey, molasses, vanilla, eggs, and the buttermilk. Mix until the batter is mostly smooth. The batter will be thick and might be a bit lumpy but that’s fine.
Fill the prepared muffin cups all the way full with batter and smooth the tops with wet fingers. 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 and the muffins spring back when pressed gently in the center. Do not overbake or the edges will burn.
Remove from the oven, and allow to cool for 10 minutes in the muffin tin before transferring to a wire rack to cool further. Serve warm.
Originally published on the blog in 2012. Recipe scaled up to make larger muffins, most text, all photos, and video all new.