I made gluten-free, low-carb. muffins tonight using coconut flour. If you are looking for additional fiber and a smoother texture, coconut flour has over twice as much fiber as wheat bran and nearly 4 times as much as oat bran. Another option for oat bran would be to use High-Maize Resistant Starch (also gluten-free) which contains 6g of non-soluble dietary fiber in about 1-1/2 tablespoons. The recipe I made tonight is for Honey Muffins found in the recipe collection at the link below. You can adapt this basic recipe into many different kinds of muffins with the addition of your favorite add-ins. I make it sugar-free by using low-glycemic agave nectar instead of honey. If you haven't tried coconut flour, it's a wonderful gluten-free alternative for a wide range of baked goods. -Grainlady Here is a link that might be useful: Coco Flour Recipes

1. They are all quick breads which require low-gluten flour/s and little mixing. They all depend on the fat to shorten the gluten strands. 2. Scones vary widely in texture, shape, size, and flavor. They can vary from (soft) cookielike to cakelike in texture and from savory to sweet in flavor. Making them is similar to making biscuits. Scones can be rolled, shaped, or dropped, but the mixing method is about the same. Scones contain eggs as well as milk or cream, which makes them richer than biscuits. They may also contain pieces of dried fruits, unlike biscuits. a. Mix the dry ingredients together. b. Cut the chilled butter into the dry ingredients - this is done to shorten the gluten in the flour. Everywhere the butter coats the flour, the liquid will not be able to be absorbed by the flour, thus making short, or shortening, the strands of gluten. If the fat is cold and the mixture resembles a coarse meal, this will contribute to a flaky texture. c. Mix the liquid ingredients together (beat the egg lightly and add the milk/cream) and any other liquid ingredients, and add all at once to the dry ingredients, then stir to combine. Some recipes call for a little kneading to help develop the gluten, but avoid overkneading the dough because this will produce a tough scone. d. Judge the recipe... A high butter or sugar content in the dough will help inhibit the formation of gluten and produce a more tender product. 3. BISCUITS also rely on the fat for shortening the gluten formation. The method of mixing is similar to scones. There is less liquid in biscuits than most scones and biscuit dough usually requires a little kneading to develop the gluten because of the lack of liquid. a. The dough is then rolled. A thickness of 1/4-inch for plain biscuits, 1/2 inch or less for tea biscuits, and 1 inch or more for shortcake. Then it is cut into rounds or squares. b. Drop biscuits have more liquid than cut biscuits. 4. MUFFINS - The ratio of liquid to flour is higher than either scones or biscuits. The batter needs to be placed in a pan that forms the muffin, unlike scones/biscuits which will hold their shape once free formed or cut to form. a. There are two types of mixing methods for muffins. b. Traditional muffin-making: all the steps are geared to minimize mixing, and therefore gluten formation in the flour. The fat is most often in liquid form, either melted shortening or an oil. It's usually mixed with eggs and the liquids, then added all at once to the dry ingredients. Since fat affects tenderness, muffins with a high fat content not only taste rich, they also have a soft crumb. c. Stir muffin batter only until the dry ingredients are lightly moistened (NO ELECTRIC MIXERS PLEASE, or you'll end up with tunnels inside from overmixing). The batter SHOULD be lumpy as it's spooned into the muffin pans - even to the point some bits of dry ingredients are still remaining in the batter. d. Muffins made by creaming fat and sugar will be more tender, but they are also more cakelike. This is the second mixing method. -Grainlady

Thanks, y'all and Marigene I'll gladly share the recipe. Lemon Verbena Muffins 8 fresh lemon verbena leaves 1 cup super-fine sugar 3 T. fresh lemon verbena leaves, finely chopped 1 1/2 cups fresh blueberries 1 cup walnuts or black walnuts, finely chopped 2 cups flour 1T. baking powder 3/4 cup sugar 1/2 cup milk 1/3 cup safflower oil 1 egg One day before making muffins, bury the 8 lemon verbena leaves in the 1 cup sugar. Place in a closed container. Grease a 12-cup muffin pan, with cups about 2 1/2 inches across. In a medium bowl, combine the chopped lemon verbena leaves, blueberries and nuts. In a large bowl, mix the flour, baking powder and sugar. In another bowl, beat together the milk, safflower oil and egg. Pour milk mixture into flour mixture and stir just until blended. Add the blueberry mixture and fold in gently. Divide the batter between the prepared muffin cups. Sprinkle each muffin with 1 teaspoon of the lemon verbena sugar. Bake at 400 degrees for 25 minuutes or until a tester comes out clean. Cool a few minutes, then remove muffins. Makes 12 muffins Note: Use remaining lemon verbena sugar to flavor other desserts or to sweeten your tea. Delicious! I have made her Lemon Verbena Sorbet several times and I just finished making Lemon Verbena Jelly, which I had made before. I think my next venture will be Lemon Verbena Pound Cake. I'm not much of a baker but I've already checked the ingredients and the only thing I don't have on hand is cake flour which is no big deal (I don't think). I never had a sweet tooth until I got old and that's an awful time in life to get one! Can you tell I like the herb a lot? It has such a light pure lemon taste and fragrance. jude

I (and my family) have to say it again. These are the best muffins we have ever had. And that includes some "high end" gourmet ones that is sold here! I have made 4 batches in one week, and none lasted long enough to get completely cold. I have no problem with the topping, though I do press it into the muffin a bit before baking. I also cut the cinnamon down to a 1/2 teaspoon. I put paper muffin liners in my muffin pan, so no problem getting them out of the pan, and the fluted liners peel right off. Elisabeth