Rice Bran Muffins
Servings and Ingredients
|1 tsp. baking soda|
|¼ c. gluten-free molasses|
|½ c. gluten-free brown sugar|
|¼ c. margarine or butter, softened|
|2 large eggs|
|⅓ c. rice bran|
|1 c. buttermilk|
|1 ⅓ c. rice mix|
- Stir baking soda into molasses until mixture is foamy and light in color. Set aside.
- Cream brown sugar and margarine. Beat in eggs, then rice bran. Stir in buttermilk and molasses/soda mixture. Beat in rice mix.
- Fill greased muffin tins one-half to three-quarters full with batter.
- Bake at 375 degrees for 30 minutes.