Cooking and Serving: 37 minutes | 12 muffins
Ingredients
1 ⅓ cups (160 g) gluten free stabilized rice bran | 1 ⅓ cups (187 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 12 muffins
Ingredients
1 ⅓ cups (160 g) gluten free stabilized rice bran
1 ⅓ cups (187 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
⅓ cup (67 g) granulated sugar
½ teaspoon kosher salt
1 teaspoon baking powder
¾ 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 (200 g (weighed out shell)) eggs, at room temperature, beaten
1 ⅓ cups (10 ⅔ fluid ounces) buttermilk, at room temperature
Instructions
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.
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.