Recipe
Side Dish
Rice Bran Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Recipe Source:
www.csaceliacs.org.