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Step 1
Mix basic dry ingredients, such as flour, salt, spices and leavening agents in a large bowl. Use a wire whisk to aerate the flour and evenly distribute the ingredients.
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Step 2
Add rice bran to the dry ingredient mixture. Substitute rice bran for up to 25% of the amount of flour in your recipe. Remember that many flours, such as rice flour, potato flour and tapioca flour are gluten-free.
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Step 3
Whisk wet ingredients together in a separate mixing bowl. Use egg substitutes or egg whites in place of whole eggs if you are following a low cholesterol diet. Remember that two egg whites equal one whole egg.
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Step 4
Substitute honey for sugar in your muffin recipe. Muffins made with honey will stay moist longer than those made with sugar. Mix honey in with the wet ingredients.
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Step 5
Make a well in the center of the dry ingredient mixture. Pour the wet ingredients into the well. Mix with a wooden spoon or spatula. Use as few strokes as possible to moisten the batter completely.
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Step 6
Fill muffin cups two-thirds full for a regular size muffin. Fill cups completely for large muffins. Use a specialty pan for mini muffins. A standard muffin recipe makes 12 regular muffins, six to eight large muffins and 48 miniature muffins.
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Step 7
Bake muffins in a moderate oven (350 to 375 degrees F). Bake mini muffins for 10 to 12 minutes, standard muffins for 15 to 18 minutes and jumbo muffins for 22 to 25 minutes. Remove muffins from the pan immediately and cool on a wire rack.
