Thursday, March 08, 2018

Quarter Cup Muffins

Oatmeal muffins reinvented, using one bowl and two measuring utensils. There are a lot of things you can personalize about these low fat, low sugar muffins. Change up the sweetener or the nuts, add a small apple, finely chopped, or leave out the cinnamon or raisins. Basically, a very nice, hearty muffin that makes a lovely breakfast or snack. If you don't have parchment liners, you might want to either use oil instead of apple sauce, or grease the muffin tins instead of using paper. (the muffins will stick to regular paper liners because they don't have any oil in them.)

1/4 cup sweetener (xylitol, Splenda, white or brown sugar, Stevia)
1/4 cup all purpose Gluten Free flour blend
1/4 cup almond flour
3 x 1/4 cup quick oats
1/4 cup coarsely chopped nuts (walnuts or pecans are nice)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 x 1/2 teaspoon baking powder
2 x 1/2 teaspoon cinnamon
3 x 1/4 cup milk (I use dairy free almond milk)
1/4 cup unsweetened apple sauce (or vegetable/ Canola oil)
1 egg
1/2 teaspoon cider vinegar

Measure ingredients into a medium sized bowl in order given, then mix very well. Actually, mix the heck out of it, then let it stand for 1/2 hour to give the flours time to soak up the liquid and thicken up, while the oven preheats to 350* F. 

Using parchment muffin papers, line 9 muffin cups, then divide the batter between them. Bake for 30 minutes, until the muffins are lightly browned, and the top bounces back when pressed, and when a toothpick inserted into the middle of one comes out clean.

Cool completely before storing in an airtight bag or container. Can be frozen or stored in the fridge to last longer.

I like these eaten with Becel Vegan margarine and honey or marmalade, or with slices of goat cheddar.

Makes 9 medium sized muffins.

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