[Update: Sadly, due to things like eggs, milk, and oats this recipe is no longer something I can eat. But it’s yummy, so I’ve left it on the blog]
My gluten-free oatmeal muffins were very loosely based on the basic muffin recipe in my Better Homes and Gardens® Cook Book. Even though I can’t eat most of the recipes without making alterations, it’s still one of my favorite cookbooks because it’s great for getting ideas and the cooking tips and suggestions are helpful. I love it.
I was very happy with how well these muffins turned out. And, to my surprise, the wheat-eaters in the family even enjoyed them, commenting how they wouldn’t have known they were gluten-free. The oatmeal (gluten-free variety, of course) added texture, which was nice since most nuts are off limits due to allergies. Perhaps next time I’ll try banana or blueberry. What are your favorite types of muffins?
Serving: Makes 12 muffins (if you’re using a standard sized cupcake tin)
- 1 and 1/3 cup rice flour
- 3/4 cup oats (most oats are not gluten-free, so I recommend Bob’s Red Mill Gluten-free Oats)
- 1 cup Spenda (or generic brand of sucralose)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg beaten
- 1/4 cup cooking oil
1. Place liners in the cupcake tin.
2. Mix dry ingredients together in a bowl (everything except the oil, milk, and egg). In a separate bowl, mix the wet ingredients together. Add the wet ingredients to the dry ingredients and mix until moistened (it’s fine if it’s still lumpy).
3. Spoon the batter into the cupcake liners, leaving room for them to grow (filling about 2/3 of the way seems to work well).
4. Bake at 400 degrees for 18 minutes (a toothpick should come out clean).
5. They can be served hot, but they’ll be more apt to fall apart when you’re eating them. Or if you let them cool in the refrigerator before eating, they’ll hold together better. Whenever you decide to serve them, enjoy. They taste great with butter.