BRAN MUFFINS

1/3 c. honey

1/4 c. unrefined coconut oil

4 eggs or 3/4 c. pureed fruit [like applesauce, pears, peaches, plums or combination of any]

1 1/3 c. brown rice flour or millet flour

2 tbsp. tapioca flour or arrowroot powder

4 tbsp. buckwheat flour

1/2 c. ground flaxseed meal

4 tsp. baking powder

1 tsp. Real Salt sea salt

1 1/2 c. non-dairy milk [I use coconut milk beverage or rice milk]

1 c. rice bran

Optional add-ins:

1/2 c. raisins, dried cranberries, dried fruit

a few blueberries dropped on top of each muffin

other fruit of choice

1/2 c. shredded carrots or zucchini [may want to reduce liquid to 1 c.]

Mix together honey and oil until creamy. Blend in eggs, one at a time or pureed fruit.

In separate bowl, sift together all dry ingredients. Add to egg / fruit mixture a little at a time, alternating with liquid [non-dairy milk]. When all liquid and dry ingredients have been added, blend well on medium speed for 2 - 3 minutes.

Fold in dry fruit or shredded veggies if using.

Line muffin tin with reusable cupcake holders or grease and lightly flour each tin. Pour batter into each tin to about 2/3 full [for smaller muffins] or to top [for larger muffins].

Top with berries or other fruit if using.

Bake in preheated oven at 350 degrees for 25 - 28 minutes.

Makes appx. 12 - 18 muffins [dependent on size]