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Ellen’s Kitchen & Garden

Quick, easy oatmeal muffins for breakfast or snack

Posted Thursday,
March 10, 2016
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Photo/Ellen Fox Emerson
Click here for information about Ellen’s new cookbook, “No Sacrifices — Entertaining Gluten-Free.”
By .(JavaScript must be enabled to view this email address)

Every once in a while, I like to have a recipe for an easy bread.

Here’s a simple one for oatmeal muffins. My friend Bettie Jacobsen gave it to me and I’ve since adapted it to be gluten-free.

The muffins can be made and ready to serve within an hour. They’re great to with breakfast or as an afternoon snack.

Bettie suggests adding chopped dried fruit, fresh blueberries and/or nuts for variety.

Bettie’s Gluten-Free Oatmeal Muffins
1 dozen

1 cup oatmeal*
1 cup buttermilk
1 cup gluten-free flour blend**
¾ teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 extra-large eggs, beaten
½ cup brown sugar
½ vegetable oil
½ teaspoon vanilla
½ cup raisons, craisons or nuts (optional)

Preheat oven to 400° F. Butter twelve-cup muffin pan or line muffin pan with paper cups.

In the bowl of a stand mixer using the paddle attachment, blend the oatmeal and buttermilk and let sit for a while. In a separate bowl whisk together the flour, xanthan gum, baking soda, baking powder and salt.

Add the eggs, brown sugar, vegetable oil and vanilla to the oatmeal mixture and blend. Add the flour mixture and blend for another minute or two. Add raisons or other dried fruit if desired.

Divide the batter evenly between muffin cups and bake 15 minutes. Let cool a little before serving.

*Oatmeal:

Oatmeal is naturally gluten-free. It is during processing that it can be cross-contaminated. If in doubt, use Bob's Red Mill Gluten-free Oatmeal.

** Flour blend:
1¼ cups sorghum flour
1¼ cups white rice flour
1 cup potato starch
1 cup sweet white rice flour
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