Cinnamon Oatmeal Muffins (Gluten and Dairy Free) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I took a Penzey's recipe and changed it quite a bit (making it GF/CF and adding protein and fiber) into my own. Took a chance and the family loved it! Ingredients:
1 cup gluten free rolled oats |
1 1/4 cups rice milk (or other nondairy milk) |
1/4 cup earth balance margarine (or butter if you tolerate it) |
1/3 cup brown sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup gluten-free flour (see gluten free flour blend) |
2 -4 tablespoons hemp protein powder (or other favorite protein powder) |
4 tablespoons flax seed meal |
1 teaspoon cinnamon |
1 teaspoon xanthan gum or 1 teaspoon guar gum |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 -3 tablespoons cinnamon sugar |
Directions:
1. Preheat oven to 400°. Grease a 12-cup muffin tin.
2. Combine the oats and the milk and let stand for 10 minutes.
3. Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
4. Add the oat mixture and stir to blend.
5. In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
6. Spoon the batter evenly into the muffin pan, filling about 2/3 full.
7. Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
8. Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.
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