I have been looking for some tasty gluten-free muffin and/or bread recipes.
Let me qualify that statement– recipes without multiple kinds of flour, xanthan gum, and the like
Thank you, Taste of Home! for Breakfast Oatmeal Muffins
1 cup all-purpose flour (I used Bob’s RedMill all-purpose gf flour with chickpea flour base)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, lightly beaten (I used 1/2 cup of my homemade yogurt instead of the eggs)
1 cup leftover oatmeal (gf old-fashioned oatmeal I cooked overnight in the slow cooker)
1 cup raisins
In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
Originally published as Breakfast Oatmeal Muffins in Country Woman September/October 1993, p33
I can’t wait to try some variations– grated apple and cinnamon; zucchini and chocolate; banana and chocolate chips — these are some that come to mind.