This recipe was one of my favorite muffin recipes when I was a consultant and travelling. I used to make a batch and then put them in zip loc baggies in my luggage and take them with me. They were my breakfast on many mornings when I ran out my hotel door on early mornings headed to my client. I remembered this recipe this morning when contemplating what to use my rice bran in. They are packed with lots of healthy ingredients and are dairy free (if you use another milk).
Gluten Free Pumpkin Spice Muffins
1/2 Cup Rice Bran
1 1/2 Cups Mock Better Batter Mix
2 Tbs Flax Meal
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
2 tsp Cinnamon
1/4 tsp Sea Salt
1/2 Cup Molasses
1/4 Cup Honey
1 Cup Puree Canned Pumpkin
1/2 Cup Milk
4 Tbs Applesauce
1/2 Cup Raisins (I put in hot water for few mins to plump them up so they won't take moisture from the muffin)
Preheat the oven to 425 degrees
In a medium bowl mix all the dry ingredients together.
In your mixer place all the "wet" ingredients and blend. Slowly add the dry ingredients into the wet. When blended fold in the raisins. Fill greased muffin pan. Bake for 20 - 25 mins or until toothpick comes out clean.