1 cup (120 g) gluten free stabilized rice bran
1 cup (140g) all purpose gluten free flour (I use Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (50 g) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (138 g) dried fruit
4 tablespoons (56 g) unsalted butter, at room temperature
4 tablespoons (84 g) honey
1 tablespoon (21 g) unsulphured molasses
1 teaspoon pure vanilla extract
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 1/4 cups (300 g) sour cream (or 1 cup buttermilk), at room temperature
Preheat your oven to 350°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. 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, mixing to combine 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.