Rice Bran & Raisin Muffins (Gluten & Wheat Free – Yipee!)

Makes 12 muffins, The Wheat-Free Cook

  • 1 cup rice bran
  • 1/2 cup raisins
  • 1 1/4 cup milk (use raw!)
  • 4 tbls unsalted butter, softened
  • 1/3 cup organic date sugar (puréed dates) or fruit purée
  • 1 large egg
  • 1/4 cup maple syrup
  • 1 cup brown rice flour
  • 1/2 cup cornstarch or arrowroot starch
  • 1 tbls baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup sliced almonds (optional)
  1. Preheat oven to 400 degrees. Grease muffin pan (I use ceramic) or line with cupcake papers.
  2. Combine the rice bran, raisins, and milk in a large bowl, and let stand for 10 minutes.
  3. Cream the butter and brown sugar together until fluffy, then beat in the egg and maple syrup until smooth. Stir into the rice bran-milk mixture. Combine the rice flour, cornstarch, baking powder, and salt, and mix into batter. Stir well and spoon into the muffin cups, filling them 2/3rds full. Top with sliced almonds. Bake until golden brown and risen, about 25 minutes. Serve warm with butter.