You might remember your Grandmother or Mother making Bran Muffins by the Pail Full in the early 1980’s. This is that old recipe reworked to be gluten free. They taste the same and have the same texture and you can use up some of your gf flours that are kicking around or even use up flopped gluten free cookies, loaf cakes, muffins etc. instead of throwing them out! See *** below for using up the flopped cookies, cake or muffin tips.***
Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten free buckwheat flakes (or gluten free: oatmeal, oat bran, dry cereal, other gf flaked grain or textured soy protein.)
In a large bowl:
1 1/2 cups white sugar,
3 tbsp. molasses
1/2 cup cooking oil.
2 teaspoons vanilla extract
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
2 cups flaked cereal soaked in hot water. (see above*)
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda,
1 tsp. salt
Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don’t stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes. Let cool slightly before eating or eat cold – I like them completely cooled off best!
** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs. To use in this recipe – double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. – works great!***
|The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins!|
|Fill muffin liners 2/3 full.|
|Muffins come out of the wrappers very nicely.|