So tasty, these will become a family favorite in no time!
I used to make these muffins with wheat flours before we had to remove gluten from our diets. They were my kids favorite muffin, and are now the favorite gluten-free muffin. Easy to prepare and always a winner!
|Cooking time||25 minutes|
1 cup gluten free rolled oats
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup brown sugar, firmly packed
1 cup gluten free flour blend, your favorite
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raisins, optional
In a bowl, combine the gluten-free oats and buttermilk. Let soak for 1 hour or more.
Grease a 12-cup muffin pan or use paper liners.
Preheat the oven to 400 degrees. Whisk together the oil, sugar and egg. In another bowl, whisk the dry ingredients together. Stir into the oil mixture, alternating with the oat mixture. Do not overmix. Fold in the raisins.
Fill the prepared muffin pan two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Transfer to a rack to cool.
Optional Sprinkle the tops with cinnamon and sugar before baking.
|Category||Bread and Rolls|
|Tags||breakfast Buttermilk gluten-free oats kids muffins snack|