Rice Bran Muffins - Gluten-Free
Contributed by Bette Hagman

Ingredients 1/4 cup Brown Sugar, packed  2 Tb Vegetable Shortening  2 Eggs  2/3 cup Brown Rice Flour  1 Tb Tapioca Flour  2 Tb Potato Flour  2 tsp Baking Powder  1/2 tsp Sea Salt  3/4 cup Milk or Non-Dairy Liquid  1/2 cup Rice Bran  1/4 cup (optional) Raisins (Unsulfured)
Directions
Preheat oven to 350 degrees F. Cream together the sugar and shortening. Add the eggs, beating after each one. Sift the flours together with the baking powder and salt. Add to the egg mixture alternately with the milk. Stir in rice bran last, then raisins if using. Bake in greased muffin tins for 20 to 25 minutes. Yield: 8 regular sized muffins NUTRITIONAL INFORMATION: One muffins contains Calories 250, Calories from Fat 45, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 280mg, Total Carbohydrate 53g, Dietary Fiber 7g, Sugars 21g, Protein 6g.