Baked Good / Breakfast / Brunch / Uncategorized

Gluten Free “Bran” Muffins

Ready to serve

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.

Ingredients:

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.

Directions:

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!

Enjoy!

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14 thoughts on “Gluten Free “Bran” Muffins

  1. Hello! Just found your site while searching for bran muffin tips. I just made my first batch (my own recipe – hadn’t discovered yours yet!) – great texture, super moist, very tasty. But I’m looking for a way to make it a little “wheat”-ier. My inspiration was Trader Joe’s mango-blueberry-cranberry bran muffins (from when I could eat gluten).
    Their ingredients are:
    Water, White Grape Blend concentrate, Wheat bran, Whole wheat flour, Blueberries, Mango, Cranberries, Canola Oil, Sodium Bicarbonate, Salt.
    I made my own whole grain flour mix using Gluten-Free Girl’s ratio of 70-30…
    245g whole grains: 90g oat bran, 90g buckwheat, 40g sorghum, 25g almond + 105g starch: 50g potato, 40g tapioca, 15g cornstarch
    I also added 2 Tbsp molasses for depth.
    What I’m really trying to do is replicate (as close as I can) the flavor of whole wheat & wheat bran. I came across Montina & thought it might be a good addition, then saw your recipe which includes it! I’m a little nervous to try a new flour – can you tell me a little more about your experience with it, what it tastes like, how you’d recommend incorporating it into my flour mix? Any input on my recipe would be seriously appreciated!!! Thanks in advance!!

    • Congratulations on your willingness to make such a considered and balanced flour blend! Montina will work well to help you achieve the texture, appearance and to a lesser extent, flavor of a conventional bran muffin. Grinding your own almond “flour” (in an electric Braun style coffee mill) using almonds toasted with the skin on will also help. It may be a bit coarser than the almond flour you’re currently using. If so the recipe might require 5-10% more (home ground almond flour.) Send us your finished recipe if it’s successful – we’d love to share it with your permission.

      ~ Gus’s Mom

  2. Thanks!! And yes I’d be happy to share the recipe!
    Yum, I like the idea of toasted almond meal. I’ll have to try that…
    Any suggestions for how to incorporate the Montina? I know some flours have a strong flavor or behave a certain way. I’d have to adjust the other whole grain flour amounts to make room for this one so the total # of grams (245) stays the same.
    I have lots of wonderful cooks in my life but none have GF experience so I really appreciate the help! Us GFers have to stick together 🙂

  3. Oh no problem at all! Thanks for getting back to me. I did check amazon but it says it’s not available, plus it’s a flour blend that contains Montina, not just the pure Montina. I may have to make them without it 😦 Will definitely share the recipe once I make the next batch. Thanks again!

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