Yummy, moist, gluten-free muffins. Suitable for coeliacs but equally tasty for everyone.
I’m sure the recipe would work equally well with conventional wheat flour, omitting the glycerine and xanthan gum. Please post here and let me know if you give it a try….
Makes 12 muffins, prep 15 mins, cook approx 20 mins.
- 200g porridge oats (check label to ensure that no other cereals are added; specifically grown ‘gluten free’ (i.e. no risk of contamination) varieties also available)
- 280ml carton buttermilk
- 125g caster sugar
- 150ml vegetable oil (rapeseed oil works well)
- 1 medium egg
- 1 tablespoon glycerine
- 200g gluten-free plain flour (e.g. Dove’s Farm)
- 1.5 teaspoon baking powder (check label to ensure gluten-free)
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon bicarbonate of soda (check label to ensure gluten-free)
- 75g frozen blueberries
- Preheat oven to 200 degC / gas mark 6. Place 12 paper muffin cases in a muffin tray.
- Place the oats, buttermilk and sugar in a medium mixing bowl and set aside for 20mins.
- Whisk the oil, egg and glycerine together in a jug and add to the oat mixture.
- Stir in the sifted flour, baking powder, xanthan gum and bicarbonate of soda.
- Add the blueberries and mix well.
- Spoon into the muffin cases and cook for 15-20 mins until well browned and risen.
- Cool on a wire rack.
Store in an airtight container for up to 1 week. Will freeze, once cooled, in a plastic bag or airtight container.
295kcal per muffin; rich in beta-glucan, vitamin E and B group vitamins. Good source of carbohydrate (higher in starch than sugars); low in saturated fats.
Source: Seriously Good! Gluten-free Baking – Phil Vickery