Gluten Free Cereal Muffins Food

YOUR FAVOURITE CEREAL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease 12 muffin cups or line with paper cups.
• In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
• Make a well in the centre.
• In a small bowl, whisk the milk with the egg and vanilla.
• Whisk in the butter.
• Peel the apple, if you wish, and coarsely chop.
• Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
• Stir in the apple, raisins and cereal.
• Place the batter in the muffin cups.
• Sprinkle with extra cereal or cinnamon sugar if desired.
• Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
• Remove the muffins from the pan and cool on a wire rack.
• Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

GLUTEN FREE BRAN MUFFINS

Steps:

• In a large bowl combine almond flour, flax meal, baking soda and salt.
• In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth.
• Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins.
• Spoon batter into lined muffin tins.
• Bake at 350°F for 20-25 minutes.
• Cool and serve.

GLUTEN FREE CEREAL MUFFINS

Steps:

• Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
• In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
• In a large mixing bowl, combine the first eight ingredients; make a well in the center.
• In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
• Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
• Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
• Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
• Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Remove muffins from pans to wire rack and allow to cool completely.
• Serve immediately or place in zipper bag and freeze for future use.

GLUTEN-FREE OATMEAL MUFFINS

Steps:

• Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
• Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

GLUTEN-FREE CORNMEAL MUFFINS

Steps:

• In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.

GLUTEN-FREE CORNMEAL MUFFINS

Steps:

• Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
• Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
• Combine remaining dry ingredients in a separate bowl.
• Add egg and oil to cornmeal mixture.
• Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
• Fill cups 2/3 full, and bake for 20 - 25 minutes.

MIGHTY TASTY MUFFINS - GLUTEN-FREE - BOB'S RED MILL

Steps:

• Preheat oven to 350°F Spray muffin tins with no-stick spray. Mix together eggs, oil, vanilla, applesauce, and milk. In a separate bowl, combine flours, starches, cereal, baking powder, and guar gum. Add dry ingredients to wet and stir together. When batter is almost blended, add cranberries and walnut pieces. Stir together til mixed, being careful not to over mix. Fill muffin tins 2/3 full and bake 20-25 minutes.