Gluten Free Cranberry Rice Bran Muffins

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