Gingerbread Rice-Bran Muffins

Gingerbread Rice-Bran Muffins Recipe

Preparation time: 15 minutes | Cooking time: 13 minutes | Servings: 12

Introduction

Gingerbread Rice-Bran Muffins are a delicious and nutritious treat that are perfect for breakfast or as a snack. Packed with fiber and flavor, these muffins are sure to become a favorite in your household.

History

Gingerbread Rice-Bran Muffins have been a popular recipe for many years, combining the warm spices of ginger and cinnamon with the nutty flavor of rice bran. This recipe is a modern twist on traditional gingerbread, adding in the health benefits of rice bran for a tasty and wholesome treat.

Ingredients

1.5 cups of rice bran
0.25 cups of raisins
0.75 cups of all-purpose flour or whole wheat flour
0.5 cups of hot water
1.5 tbsp of baking powder
0.75 cups of molasses
0.75 tbsp of ginger
2 tbsp of corn syrup
0.75 tbsp of cinnamon
2 egg whites

How to prepare

Preheat the oven to 425°F (218°C).
In a large bowl, mix together the dry ingredients, including raisins.
In a blender, mix together the moist ingredients and then add them to the dry ingredients.
Pour the batter into muffin pans lined with paper baking cups.
Bake for about 13 minutes.

Variations

Add in some chopped nuts or seeds for extra crunch and flavor.
Swap out the raisins for dried cranberries or chopped dates.
Drizzle with a simple glaze made from powdered sugar and milk for a sweeter treat.

Cooking Tips & Tricks

Make sure to mix the dry and wet ingredients separately before combining them to ensure even distribution of flavors.

- Be careful not to overmix the batter, as this can result in tough muffins.

- For a sweeter muffin, you can add in some chopped dates or dried cranberries.

- To make these muffins vegan, you can substitute the egg whites with a flax egg or other egg replacer.

Serving Suggestions

These muffins are perfect for breakfast or as a snack on the go. Serve them warm with a pat of butter or a drizzle of honey for an extra special treat.

Cooking Techniques

Mixing the dry and wet ingredients separately before combining them helps to ensure that the muffins are evenly mixed and have a tender texture.

Ingredient Substitutions

If you don't have rice bran, you can substitute with wheat bran or oat bran. You can also use all-purpose flour instead of whole wheat flour if desired.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container for up to 3 days. They can also be frozen for longer storage.

Presentation Ideas

Serve these muffins on a platter with a dusting of powdered sugar or a dollop of whipped cream for a beautiful presentation.

Pairing Recommendations

These muffins pair well with a hot cup of coffee or tea for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for a few seconds or warm in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Gingerbread Rice-Bran Muffins contains approximately 180 calories, making them a satisfying and nutritious snack.

Carbohydrates

Each serving of Gingerbread Rice-Bran Muffins contains approximately 30 grams of carbohydrates, making them a great source of energy for your day.

Fats

These muffins are low in fat, with only about 2 grams of fat per serving, making them a healthy choice for those watching their fat intake.

Proteins

Each serving of Gingerbread Rice-Bran Muffins contains about 4 grams of protein, helping to keep you full and satisfied.

Vitamins and minerals

These muffins are a good source of iron, magnesium, and zinc, providing essential nutrients for your body.

Alergens

These muffins contain wheat and eggs, so they are not suitable for those with allergies to these ingredients.

Summary

Overall, Gingerbread Rice-Bran Muffins are a nutritious and delicious treat that can be enjoyed by the whole family.

Summary

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a crisp autumn day, the leaves were turning shades of red and gold, and there was a slight chill in the air. I had just returned from a visit to the local farmer's market, where I had picked up some fresh ginger, molasses, and rice bran. As I unpacked my bags in the kitchen, I suddenly had the urge to bake something warm and comforting.

I reached for my trusty recipe box, filled with handwritten notes and clippings from newspapers and magazines. As I sifted through the cards, my eyes landed on a faded piece of paper, with the words "Gingerbread Rice-Bran Muffins" scrawled across the top. I couldn't remember where I had gotten the recipe from, but something about it drew me in.

I gathered all the ingredients and began to mix them together, following the instructions on the paper. The scent of ginger and molasses filled the air as I stirred the batter, and I could already feel a sense of anticipation building within me. After spooning the batter into muffin tins and popping them into the oven, I settled down at the kitchen table with a cup of tea, eagerly awaiting the results.

As the muffins baked, the aroma wafting through the house grew stronger, and I could hardly contain my excitement. When the timer finally went off, I rushed to the oven and carefully removed the muffins, golden brown and steaming hot. I took a bite, and my taste buds exploded with flavor - the warmth of the ginger, the richness of the molasses, and the nuttiness of the rice bran all coming together in perfect harmony.

I knew right then and there that this recipe would become a staple in my kitchen. I shared the muffins with my family and friends, who all raved about them and begged me for the recipe. From then on, whenever I made a batch of Gingerbread Rice-Bran Muffins, it would always bring back that special moment of discovery and the joy of sharing something delicious with the ones I loved.

Over the years, I have continued to make these muffins, tweaking the recipe here and there to suit my tastes and experimenting with different variations. I have added chopped nuts for extra crunch, swapped out the molasses for honey for a lighter flavor, and even tried adding a touch of orange zest for a citrusy kick.

But no matter how many times I have made these muffins, they never fail to bring a smile to my face and warm my heart. Each bite is a reminder of that crisp autumn day when I stumbled upon a hidden gem of a recipe, waiting to be uncovered and shared with the world.

And so, dear reader, I hope you will try making these Gingerbread Rice-Bran Muffins for yourself. May they bring you as much joy and happiness as they have brought me over the years. Happy baking!