Llyn’s Oat Muffins
Gluten-free, lactose-free, FODMAP friendly
Yield: 12-18 muffins
Oat-y and high-rising, full of flavor and protein. “Llyn” is the main character in a novel—One Mind’s Eye—that I was revising for eBook publication while adapting this recipe for Comfortable Comfort Foods. I started with a wonderful recipe called “Lynne’s Muffins” in Laurel’s Kitchen. Like all recipes on CCF, this was developed at 4500 feet altitude. Adapt accordingly!
- 1 ½ cups almond milk
- 1 Tbsp vinegar
- 2 cups gluten-free rolled oats
- 1 1/3 cup baking mix (see below)
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup sugar or sugar-dextrose mix
- 3 eggs
- 1 tsp vanilla
- Optional: ½ cup chopped nuts
- Mix almond milk with vinegar in a medium bowl. It will separate and look ugly. Add oats right away, stir well, cover and refrigerate. Let soak about 3 hours.
- Preheat oven to 400 F. Use solid shortening to grease 12-18 muffin cups.
- Sift together the baking mix, baking soda, sugars, and salt.
- Beat eggs in large mixer bowl. Add dry ingredients, soaked oatmeal, and vanilla—and nuts, if you’re including them—and beat well. The batter is runny, but it rises well.
- Drop batter into well-greased muffin cups, filling each cup ½-full for 18 small muffins or 2/3-full for 12 nice big ones.
- Bake 20-25 minutes. These freeze well.
I’ve been experimenting with flour substitutes for about a year and a half. For muffins and bread, this is a good one: 1 cup sorghum flour, 1 cup millet flour, 1 cup sweet (sticky) rice flour, and ½ cup tapioca starch (a.k.a. tapioca flour). Mix well and store in refrigerator. Makes 3 ½ cups.