Rice Bran Muffins

This is a nice muffin recipe...the molasses gives it a hearty flavour. The texture of these muffins is moist and filling. My three-year-old keeps stealing bites of MY muffins they're so good!

2 tablespoons molasses
1 teaspoon baking soda
3/4 cup brown sugar (packed)
1/4 cup butter-flavoured shortening
3 eggs
1 cup rice bran
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/4 cup milk and 1 teaspoon cider vinegar or 1 1/4 cup buttermilk
1/2 cup corn starch
1 1/2 cup GF flour mix (I use Bob's Red Mill All Purpose Flour Mix)
3/4 cup raisins

Preheat oven to 350 degrees F.

Stir baking soda in molasses until foamy and light in color. Set aside.

Cream the brown sugar and shortening together. Beat in eggs, then rice bran. Pour in the buttermilk and molasses mixture. Beat in the flour mix, cornstarch and salt, then add the raisins. Fill greased muffin tins 2/3 full with the muffin mixture. If you are using regular muffin tins, it should make about 18 muffins. If you are using larger muffin tins, it will make about 12.Bake for 18-20 minutes if using regular muffin tins, 22-25 minutes if using larger muffin tins. Muffins are done when a toothpick inserted in the middle comes out clean.

Turn out the muffins onto a tea towel to cool and cover with another tea towel.