Tested till perfect Gluten-Free Fruity Oat Muffins
Gluten-Free Fruity Oat Muffins
Photography by Yvonne Duivenvoorden

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.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: November 2011

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 muffins

Ingredients

  • 1 cup 1cupgluten-free oatsgluten-free oats
  • 1/3 cup 1/3cupbrown rice flourbrown rice flour
  • 1/3 cup 1/3cuptapioca flour
  • 1/3 cup 1/3cupcornstarch
  • 1 tbsp 1tbspgluten-free baking powder
  • 1 tsp 1tspbaking soda
  • 3/4 tsp 3/4tspxanthan gum
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupdried cherries
  • 1/2 cup 1/2cupdried cranberrydried cranberries
  • 1/3 cup 1/3cupgolden raisingolden raisins
  • 1/2 cup 1/2cupgranulated sugar
  • 2 tsp 2tspfinely grated orange zest
  • 2 tsp 2tspfinely grated lemon zest
  • 2 2eggeggs
  • 1-1/4 cups 1-1/4cupsBalkan-style plain yogurt
  • 1/3 cup 1/3cuplight-tasting olive oil or safflower oil
  • 1-1/4 tsp 1-1/4tspvanilla
  • 1 tsp 1tspcider vinegar

Topping:

  • 1/3 cup 1/3cupgluten-free oatsgluten-free oats
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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°F (190°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.)

Nutritional Information Per muffin: about

cal 272 pro 5g total fat 10g sat. fat 3g
carb 42g fibre 2g chol 37mg sodium 267mg
potassium 192mg

% RDI:

calcium 10 iron 8 vit A 4 vit C 2
folate 4
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