Gluten Free Cranberry Rice Bran Muffins
February 23, 2011 at 1:24 pm 12 comments
Great for when you are on the go. These muffins fluff up good and have a slightly sweet flavor. They are not a “bran muffin” in the dense and hearty way but just happen to benefit from the rice bran instead of simply using flour. Not to mention they freeze really well. I have been making large batches, freezing them in packs of two and pulling them out the night before we have appointments in town etc. The kids think appointment day is such a treat now!
Gluten Free Cranberry Rice Bran Muffins: Yield 12 muffins
Dry Ingredients:
- 1 C. rice bran
- 1/2 C. tapioca starch
- 1/4 C. sorghum flour
- 1/4 C. sweet rice flour
- 1/4 C. packed brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/2 C. soaked craisins (set aside until last)
Wet Ingredients:
- 1/3 C. butter or shortning
- 2 eggs
- 1/2 to 3/4 C. cold water
Combine DRY ingredients excluding brown sugar.
Cream together:
- 1/3 C. butter or shortning
- 1/4 C. packed brown sugar
Add 2 eggs and beat approx 2 minutes to combine.
Add dry mixture and stir. The dough will be dry.
Add 1/2 C. cold water and mix, adding up to 1/4 cup more as needed to make a custard-like dough. It should be able to be scooped with a spoon but not too thick. Most gluten free doughs are much thinner than their wheat counterpart. This is the only way you will not get a hocky puck for a muffin! Spoon into prepared muffin tins.
Bake at 375% for 15 minutes covered with tin foil or an upside down foil roasting pan.
Bake another 4-5 minutes uncovered until a toothpick comes out clean.
ENJOY
Entry filed under: Cranberry Rice Bran Muffins, My Lighter Meals and Lunch, On the Go, Whats for breakfast gluten-free goof? (recipes). Tags: breakfast, craisins, freezer cooking, gluten-free, kids, muffin, rice bran.
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1. Alea | February 23, 2011 at 2:17 pm
This looks wonderful! We are all crazy for cranberries so I will be making a batch this week. Best wishes on a speedy delivery!
2. Jess @ Blog Schmog | February 23, 2011 at 7:02 pm
Thank you! I do hope you enjoy these. Its really amazing to me how well they freeze. I guess I’m really excited about that fact these days. 🙂 The only trouble is I have to make them when the kids are away in order to get any in the freezer!
3. Alisa Fleming | February 24, 2011 at 10:39 am
Now that’s a yummy way to get kids to like running errands!
I haven’t tried or seen rice bran yet, will have to keep an eye out for it.
4. Jess @ Blog Schmog | March 9, 2011 at 7:15 pm
Yep, I have to be sneaky like that. 😉
5. Linda | February 24, 2011 at 1:34 pm
These look great. I never tire of muffins. I think I’m out of rice bran, but I do have craisins. I may go for a variation. Glad you could link up this week!
6. Jess @ Blog Schmog | February 24, 2011 at 1:43 pm
LMK, Linda- I couldn’t think of what to sub for rice BRAN. Maybe a flour would work fine. I’d love to know!
7. Sophie33 | March 8, 2011 at 9:33 am
Great & tasty appetizing muffins! I love them so much!
I have made them today & everybody loved them!!
Thanks again & kisses from Brussels, Belgium to you!!! 🙂
8. Jess @ Blog Schmog | March 9, 2011 at 7:14 pm
Thanks for coming back and letting me know. I’m thrilled you enjoyed them and they worked as well for you as the do for me.
9. Iris | March 9, 2011 at 2:36 pm
These look delicious! And seems like a really simple recipe to make too.
10. Jess @ Blog Schmog | March 9, 2011 at 7:10 pm
We’ve really enjoyed them. I’m about to make them again. 🙂
11. Sheri | March 28, 2011 at 1:39 pm
is tapioca starch the same thing as tapioca flour?
also the recipe calls for sweet rice flour. Could I just use white or brown rice flour?
I am new to this gluten free cooking and need to get a good understanding..thanks!
12. Jess @ Blog Schmog | April 5, 2011 at 10:29 am
Hi Sheri. Welcome to the gluten free community. You’ll find many helpful people online! I would never have imagined the support and friends I’ve found due to what I originally thought was an eating tragedy.
I believe it is the same. I buy Bob’s Red Mill in the bulk bag. It is very fine and helps produce a light fluffy texture.
Sweet rice flour is a slightly gummy flour so it helps in gluten free baking.. It is a light brown rice and has a good flavor for sweets. I buy the grain and mill it myself (I think I got it at Costco). You could certainly substitute another rice flour but will give up a little of the texture. Unless you are really concerned about health, I would not use brown rice in dessert type baking. I find it is denser and grainier.