There are very few foods I miss since being on a gluten-free diet. One of them is bran muffins. The kind made from All Bran cereal. I don’t miss them a lot, but I miss them a little. I remember getting up in the morning at my grandmother’s house to find warm bran muffins in the crock pot. I loved them with a little butter.
These muffins are great breakfast muffins. The texture is soft, and I love the combination of flavors–grains, apple, and spices. The spices are subtle, so add more if you like. If you don’t have all the flours, you can substitute a gluten-free flour mix for the total amount of flour, or substitute brown rice flour for one or more of the whole grains. These muffins were best when fresh and still warm. They dried out more than most of the muffins I’ve made, maybe because of the buckwheat flour. I didn’t let that keep me from eating them the next day, though. They can be warmed in an oven with a dish of water to add moisture, or in the microwave. Adding a little butter helps too.
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup buckwheat flour
- 1/2 cup potato starch
- 1/3 cup sugar (more or less to taste)
- 1/2 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon unflavored gelatin (optional)
- 1/4 teaspoon salt
- 1 teaspoon apple pie spice (or just use cinnamon)
- 1/4 cup oil or melted butter
- 2 eggs
- 1 cup milk or substitute
- 1 medium sized apple, peeled and chopped
- Preheat oven to 400°.
- In a medium sized bowl, combine the flours, starch, sugar, xanthan gum, baking powder, gelatin, salt, and apple pie spice.
- In a smaller bowl or glass measuring cup combine the oil, eggs, and milk and add to the dry ingredients. Mix until all the flour is moistened.
- Fold in the chopped apple.
- Spoon the batter into a greased muffin tin and bake at 400 degrees for 18 - 20 minutes.
- Cool for a few minutes in the pan then transfer to a wire rack.
This post is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten-Free.