Tuesday, December 7, 2010

Gluten free apple oat muffins (soaked in kefir)

045

I’ve been meaning to post this recipe for a while now… thanks for the nudge, Diane!

These muffins are a family favorite and a (quickly disappearing) staple around here. I promise you can serve this to guests without apology. No one would guess that they are gluten free! They’re not too dense and they’re very moist and flavorful – attributes I accredit to soaking the flours overnight in kefir. Try it. You’ll be hooked, too.

007

Apple Oat Muffins

1 c. rolled oats (I use certified gluten free oats)

1/2 c. brown rice flour

1/2 c. millet flour

1 c. kefir

Combine above ingredients and allow to soak overnight (up to 12 hours)

The next morning, blend in the following ingredients:

2 eggs

1/2 c. honey

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 tsp. cinnamon

1 medium apple, unpeeled, cored, and grated coarsely

1/2 c. raisins (optional)

1/2 c. walnuts (optional)

After mixing all ingredients, fill paper-lined muffin cups until almost full. Bake at 375 degrees for about 20 minutes or until done.

Don’t let the use of rolled oats scare you here. Soaking them overnight makes them tender and delicious. Really, you won’t notice that they are in the finished muffins. A nice variation we often enjoy is substituting 1 c. pureed pumpkin for the apple, no raisins, 2 tsp. cinnamon, 1 tsp. ginger, and 1 tsp. nutmeg. So delicious! You may find you need to add extra flour if your pumpkin puree is too thin, which is often the case with homemade pumpkin puree. I usually add a little brown rice flour if needed.

***It’s important to note that gluten free batter will not be as thick as a whole wheat batter. Gluten free baked goods have a tendency to be dry if the batter is too thick. Always err on the side of more liquid than less liquid if in doubt. Often, the batter should be thin like pancake batter.

***EDITTED TO ADD: You may use buttermilk or yogurt diluted with water (to the consistency of buttermilk) in place of kefir.

Making kefir and a Banana Nut Bread recipe

9 comments:

MAYBELLINE said...

Hey - instead of raisins you might want to try dried cherries or craisins. I made some apple oatmeal cookies today and the cherries work great (from Costco).

Sweet Homestead Alabama said...

Oooh! Thanks for the tip Maybelline! And cherries are great for arthritis sufferers... yeah, I fall into that category. I'll be doing this next time!

Ann said...

Mmmm - I can almost taste them! I like to use oats in my baking, adds a bit of nuttiness and texture.

Love your tree, it looks huge!

Sweet Homestead Alabama said...

I always liked oata, Ann. I find now that I am eating gluten free, I eat them more and more.

Sweet Homestead Alabama said...

*oats not oata!!!

Diane@Peaceful Acres said...

Those really look good Melissa! Thanks for sharing. I have a Notepad on my MAC that I copy and paste, then I don't forget where I saw it...so here goes....thanks!

Sweet Homestead Alabama said...

Hope you like them, Diane! I'd love to know what you think about them when you do get a chance to try them. : )

learning pizza maker said...

Thanks for posting your recipe! I also find milk kefir can leaven breads, pizzas and bagels.

Sweet Homestead Alabama said...

Pizza Maker, I completely agree! Kefir has drastically improved our gluten free baked goods. Hooray!