Gluten-free rice bran & sweet potato muffins

Stir soda into molasses until foamy and light in color; set aside. Cream brown sugar and margarine, beat in eggs and then rice bran. Pour in buttermilk, molasses and soda. Beat in rice flour mix. Spoon into greased muffin pans filled 1/2 to 3/4 full. Bake 375 degrees for 30 minutes. Makes 12 large muffins.

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Ingredients

1/3 cup rice bran and 3-4 tbsp sweet potato flour
3 cups rice flour mix
1/2 cup GF brown sugar
1/4 cup margarine or butter
2 eggs
1/4 cup GF molasses
1 teaspoon soda
1 cup buttermilk