Looking for a healthy dose of fiber without supplements or other odd combinations? We’ve combined gluten free oat bran with fresh rhubarb and summer berries, for a sweet, healthy muffin high in natural fiber. Take advantage of the plentiful strawberries and rhubarb of June, or freeze some rhubarb and enjoy these muffins with blueberries or blackberries in July and August.
1 c milk or non dairy substitute (we used Vance’s darifree)
2tbsp butter or non dairy margarine, melted
1 c gluten free oat bran (we used Bob’s Red Mill)
1 c (4oz or 113g) Better Batter Gluten Free Flour
1 Tbsp Baking powder
1/2 c packed brown sugar
1/2 tsp salt
1/2 c rhubarb, chopped fine
1/2 c fresh berries (in this picture we used blueberry and strawberry)
Preheat oven to 375 degrees .Grease a muffin tin, or line with liners.
In the bowl of your mixer, combine egg, milk, butter, and oat bran. Allow to sit for ten minutes.
In a separate bowl, combine Better Batter flour, baking powder, brown sugar, and salt. Add to the oat bran mixture and stir until just combined. Add fruit and stir again.
Spoon batter into prepared muffin cups evenly. Cups should be nearly full (about 3/4 full). Bake for 20-25 minutes, or until tops are browned. Allow to cool for at least 5 minutes on a wire rack before serving.