Almost High-Fiber Molasses Muffins (GFCF recipe)
Gluten-free baking. It has so many difficulties! One problem can be the lack of fiber in many g.f. flours. White rice flour and starches, which are so prevalent in g.f. baking, are totally devoid of fiber. But, I have often tried to supplement my breads with various fibers, but that results in even heavier, sodden lumps of barely-edible yuck. I’ve determined that moderation is the key. Even though I’d like a tasty muffin with a good 4-6 grams of fiber in it, I haven’t found a recipe that really works.
I came up with this recipe, which has about 2 grams of fiber in each muffin. While that doesn’t qualify as high fiber, it’s still pretty good.
These muffins are good for breakfast; they’re not super-sweet, definitely not cupcake-style muffins. Even though they don’t rise super-puffy, they have a nice, bready texture, and are not too heavy.
Like most of my recipes (since I’m baking for a family of six), this makes a big batch. If it’s too many for your family, freeze half of your results, and enjoy them next week, too!
Almost High-Fiber Molasses Muffins (GFCF)
makes 24 muffins
2 Tbsp rice bran
2 Tbsp flax seed meal
3 Tbsp coconut flour
1/2 cup plus 1 Tbsp brown rice flour
1 cup sorghum flour
1 cup sweet rice flour
1 cup white rice flour
1 1/2 tsp xanthan gum
1 tsp ground nutmeg
2 tsp ground cinnamon
1 rounded Tbsp baking powder
1 cup sugar
2 Tbsp blackstrap molasses (note: in lieu of sugar and blackstrap molasses, you could simply use 1 cup dark brown sugar, plus 2 Tbsp dark molasses, if you have it)
2 large eggs
1 cup orange juice
1 cup milk of your choice (dairy, rice, soy, etc.)
1/2 cup oil
3/4 cup raisins
Heat oven to 350*F.
Line 24 muffin cups with baking cups/papers.
In a large bowl, whisk together the first 12 ingredients (all the dry ingredients) until well-combined.
In a small bowl (preferably a 4-cup liquid measuring cup), mix the molasses, eggs, orange juice, milk and oil. If your ingredients don’t amount to a full 3 cups of liquid, add some more milk or orange juice to bring it to three total cups.
Stir the liquid ingredients into the dry ingredients and mix well.
Stir in the raisins.
Fill each muffin cup with a scant 1/4 cup of batter, and place tins in oven.
Bake for about 26 minutes, or until the tops of muffins are lightly browned.
If you let them cool for about five minutes, they release from the paper completely. However, if you’re like us, and you just can’t wait, and must eat them straight from the oven, your first muffin or two will probably stick to the paper a bit. 🙂