Llyn’s Oat Muffins

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muffins

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 Eyethat 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!

Ingredients

  • 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

 

Instructions

  1. 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.
  2. Preheat oven to 400 F. Use solid shortening to grease 12-18 muffin cups.
  3. Sift together the baking mix, baking soda, sugars, and salt.
  4. 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.
  5. 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.
  6. Bake 20-25 minutes. These freeze well.

 

Baking Mix:

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.

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