Gluten-Free Fruity Oat Muffins

By Soo Kim and The Test Kitchen

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Gluten-Free Fruity Oat MuffinsThese 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.1 user reviews.

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Gluten-Free Fruity Oat Muffins
Photography by Yvonne Duivenvoorden

This recipe makes 12 muffins servings

Nutritional Info
Per muffin: about	-
cal	272272 cal
pro	5 g5g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	42 g42g carb
fibre	2 g2g fibre
chol	37 mg37mg chol
sodium	267 mg267mg sodium
potassium	192 mg192mg potassium
% RDI:	-
calcium	1010 calcium
iron	88 iron
vit A	44 vit A
vit C	22 vit C
folate	44 folate

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.

Ingredients

1 cup gluten-free oats 1 1cup cupgluten-free oatsgluten-free oats
1/3 cup brown rice flour 1/3 1/3cup cupbrown rice flourbrown rice flour
1/3 cup tapioca flour 1/3 1/3cup cuptapioca flour
1/3 cup cornstarch 1/3 1/3cup cupcornstarch
1 tbsp gluten-free baking powder 1 1tbsp tbspgluten-free baking powder
1 tsp baking soda 1 1tsp tspbaking soda
3/4 tsp xanthan gum 3/4 3/4tsp tspxanthan gum
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup dried cherries 1/2 1/2cup cupdried cherries
1/2 cup dried cranberries 1/2 1/2cup cupdried cranberrydried cranberries
1/3 cup golden raisins 1/3 1/3cup cupgolden raisingolden raisins
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 tsp finely grated orange zest 2 2tsp tspfinely grated orange zest
2 tsp finely grated lemon zest 2 2tsp tspfinely grated lemon zest
2 eggs 2 2eggeggs
1-1/4 cups Balkan-style plain yogurt 1-1/4 1-1/4cups cupsBalkan-style plain yogurt
1/3 cup light-tasting olive oil 1/3 1/3cup cuplight-tasting olive oil or safflower oil
1-1/4 tsp vanilla 1-1/4 1-1/4tsp tspvanilla
1 tsp cider vinegar 1 1tsp tspcider vinegar
Topping:
1/3 cup gluten-free oats 1/3 1/3cup cupgluten-free oatsgluten-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 sa< 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.)

Source : Canadian Living Magazine: November 2011