Well I decided to give gluten free baking another crack. I guess it’s the change of the seasons that is making me feel like nesting and stocking baked goods to the freezer. I probably have not baking a batch of muffins for over a year. Crazy considering I used to bake them every week back when we could have wheat flour in the house.
I decided to start slow and easy with the most “normal” type flours that I could do. The result were good muffins! All I did was adapt a recipe from of my “go to” recipe books called More with Less. I swapped out the flour for oat bran, potato flour and brown rice flour but a regular gluten free flour blend would do. I also changed the toppings from a cinnamon and brown sugar to a coconut and brown sugar variety to suit the taste buds in my household.
Ingredients for 12 muffins:
1/3 cup oat bran
2/3 cup flour – either wheat or gluten free blend
1 cup rolled oats
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup raisins
3 tbsp oil
1 egg, beaten or flax egg
1 cup milk or milk alternative
2 tbsp brown sugar
2 tsp coconut
1 tsp melted margarine or butter
1. Preheat oven to 400 F.
2. Mix together dry ingredients in a large bowl.
3. Beat together the wet ingredients in a small bowl.
4. Add wet ingredients to dry ingredients and stir only until just moistened. Fill muffin cups until 3/4 full.
5. Mix together topping ingredients in a small bowl. Divide over top of muffin cups.
6. Bake in preheated oven for 15 minutes. Remove from tins to cool on baking rack.