Guests are served a complimentary basket of mini muffins and croissants during breakfast at Bardessono in Healdsburg, CA. It was remarkably satisfying to be able to try a variety of house-made baked goods, saving me from having to choose or over-indulge. Their little bran muffin was one of the most moist and delicious I can recall. (OK, had two!) I returned home determined to recreate it using gluten free flours. One of my first thoughts was of the viscosity of moistened flax meal… thought that soaking it in buttermilk might lead in a good direction, but didn’t have to add that step. Our taste-testers, those who practice a GF diet and better, those who don’t, liked these little “bran” muffins fresh out of the oven, or reheated the next day. I served them with fresh butter and Stonewall Kitchen’s Blueberry Orange Marmalade: yum!
Gluten Free “Bran” Muffins – 24 mini muffins or 12 regular sized muffins
Oven: 400 F; lightly coat the muffin tin with vegetable or olive oil spray.
1 1/4 cups (7.5 oz.) GF Flour Mix (ours, yours, Trader Joe’s)
1/2 cup (2.0 oz.) flax seed meal (you can grind your own in a coffee mill.)
1/2 cup (2 oz.) Montina (http://www.theglutenfreelifestyle.com/montina.html) a high fiber, high protein gluten free “flour.”
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg (go organic and local any time you can!)
2/3 cup buttermilk
1/2 cup vegetable or nut oil
1/4 cup dark molasses
1/4 cup honey
1/2 cup (3 oz.) raisins (0r cranberries if you prefer)
1 -2 teaspoons fresh grated orange zest.
Optional: 2 tablespoons whole flax seeds to sprinkle on top prior to baking.
1. Preheat the oven to 400 F and lightly coat the muffin tin with vegetable spray.
2. Combine the dry ingredients (excluding the raisins) in a medium sized bowl.
3. Combine the wet ingredients; whisk to blend and add to the dry ingredients. Beat until well blended.
4. Stir in the raisins and orange zest if using.
5. Fill the muffin tin 2/3 full. Sprinkle on a few whole flax seeds. Bake for 10 – 12 minutes if making mini muffins or 12 – 15 minutes if making regular sized muffins, or until the muffins have pulled from the sides and are fragrant.
6. Serve warm. Reheat if you’re serving the next day and remember to store wrapped and refrigerated!