Gluten-Free Fruity Oat Muffins

These muffins are big on flavour and sure to entice even those who have no trouble with gluten.

Play around with the fruit: Try dried blueberries, strawberries, raspberries or chopped apricots. People with gluten sensitivity or celiac disease should not buy dried fruit or nuts from bulk bins, since the products may be cross-contaminated with gluten-containing ingredients from another bin. (People often use the same scoop in different bins.) It is best to buy sealed containers.
gluten-free-fruity-oat-muffins

Ingredients

1 cup (250 mL) gluten-free oats
1/3 cup (75 mL) brown rice flour
1/3 cup (75 mL) tapioca flour
1/3 cup (75 mL) cornstarch
1 tbsp (15 mL) gluten-free baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) xanthan gum
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) dried cherries
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) golden raisins
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) finely grated orange zest
2 tsp (10 mL) finely grated lemon zest
2 eggs
1-1/4 cups (300 mL) Balkan-style plain yogurt
1/3 cup (75 mL) light-tasting olive oil or safflower oil
1-1/4 tsp (6 mL) vanilla
1 tsp (5 mL) cider vinegar

Topping:
1/3 cup (75 mL) gluten-free oats

Preparation

In food processor, pulse oats until almost fine; transfer to bowl. Whisk in brown rice flour, tapioca flour, cornstarch, baking powder, baking soda, xanthan gum, cinnamon and salt; stir in cherries, cranberries and raisins.

In large bowl, rub sugar with orange and lemon zests; whisk in eggs. Whisk in yogurt, oil, vanilla and vinegar. Stir in flour mixture just until combined. Spoon into 12 paper-lined muffin cups.

Topping: Sprinkle oats over batter. Bake in 375 degrees F. (190 degrees C). oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)

Servings: 12

Nutritional Info

approx. per serving

  • cal272
  • pro5 g
  • total fat10 g
  • sat. fat3 g
  • carb42 g
  • fibre2 g
  • chol37 mg
  • sodium267 mg
  • %RDI
  • calcium10%
  • iron8%
  • vit A4%
  • vit C2%
  • folate4%

Source: www.cbc.ca

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