These are the muffins I use for breakfast or brunch potlucks when I need something other people can eat and which they won’t recognize as gluten free. They’re hearty, tasty, moist and tender. Most people assume they’re oat bran muffins and I don’t always correct them. My kids like these for a snack and they’re healthy enough that I don’t mind making them for just that purpose.
If you need a breakfast to go, prepare these the night before. Stash them in a plastic bag. Then just grab and go for early morning road trips. A thermos of coffee and carton of non-dairy milk along with a few disposable cups and a roll of paper towels make for a stress free take-off. They make the whole car smell like heaven.
- 1 cup rolled oats
- 1 cup rice flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2/3 cup soymilk or apple juice
- 1/4 cup vegetable oil
- 2 tablespoons honey or molasses
- 2 eggs
Preheat the oven to 400°. Coat 12-muffin cups with cooking spray or rub them lightly with solid vegetable shortening.
In a medium-size bowl combine the brow rice flour and rolled oats. Add the baking powder, salt and cinnamon. Mix with a fork to distribute the baking powder evenly.
In a separate bowl or a large measuring cup combine the soymilk or apple juice, vegetable oil, honey or molasses and egg. Beat well. Add this to the dry ingredients in the bowl and mix well. Divide the batter evenly among the muffin cups. They will be about 2/3’s full.
Bake at 400° for 20 minutes. Muffins will be lightly browned and risen. These muffins do not rise as high as some, but they have a lovely texture and good flavor.
Oatmeal Raisin Muffins
Prepare Oatmeal Muffins as directed. Add 1/3-cup of raisins after mixing the wet and dry ingredients together. These are my family’s favorites. Great for filling hungry tummies that need a healthy snack. For an extra hearty version cut the muffins open and spread with peanut butter or non-dairy cream cheese, such as Tofutti brand.
Apple Oatmeal Muffins
Prepare Oatmeal Muffins as directed. Chop 1 small apple into 1/4-inch dice. Leave the peel on for the most fiber and also to be pretty. Add the chopped apple last, before turning the batter into the muffin cups. Proceed as directed. These are chunky and chewy and taste like apple cobbler.