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.
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:
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