| | Directions | | Yields 6 muffins. Preheat your oven to 350°. Grease and flour a standard size 6 section muffin pan or use paper baking cups. Using a medium size bowl, whisk together flour, rice bran, sugar, baking powder, baking soda, salt, and xanthan gum. Add rice milk, oil, vinegar, and vanilla. Stir until batter is "smooth" looking. Evenly distribute batter into the muffin pan. The batter should come right up to the top. Bake in the oven for 45 minutes. Remove from the oven and pan. Let cool on a cooling rack. |
|
|
| Ingredients | | - |  | 1/2 cup + 1 T. brown rice flour |
| - | | 1/2 rice bran |
| - | | 1/2 cup sugar, granulated |
| - | | 1 tablespoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/8 teaspoon salt |
| - | | 1/2 teaspoon xanthan gum |
| - | | 1 cup rice milk, original |
| - | | 1 tablespoon oil, canola |
| - | | 1/2 teaspoon vinegar, cider |
| - | | 3/4 teaspoon vanilla |
| |
| |
