GF oatmeal muffins

A request after a Facebook posting earlier today, prompted me to post the following “muffin” recipe. Sad but true, it has been awhile since I have posted anything. And as with my last posting, there are no excuses, I simply haven’t felt compelled to post. That all said… This one’s for you Lori Shepard Naon!!

This recipe comes from my first cookbook ever. My parents gifted me with the classic Betty Crocker in 1973 and it remains one my “go-to” cookbooks for basic recipes, in which I can alter, adapt or “doctor”. As I continue to venture into the land of experimentation of recipes (think Food Alchemist) today, I decided to put a spin on this recipe and turned it into a gluten free treat.

Gluten Free Oatmeal Muffins

• 1 egg
• 1 cup buttermilk (can subs. coconut milk)
• ½ cup blend of organic turbinado and coconut sugar
• 1/3 cup of organic coconut oil
• 1 cup organic GF oats
• ½ cup of Bob’s Red Mill GF mix
• 2 Tablespoons of Almond Meal
• 2 Tablespoons of Coconut Flour
• 1 generous Tablespoon of micro-planed orange zest
• cinnamon (I use a generous 2 teaspoons)
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• ½ teaspoon baking soda
• 12 FAT marionberries

Silicone baking cups
(I use these so I do not have to use cooking spray, butter etc)

• Heat oven to 400 degrees.
• Place silicone baking cups into a muffin pan -or- spray a muffin pan lightly

• Beat egg
• Add in buttermilk, cinnamon, orange zest , mix well
• Partially melt the coconut oil and add in to the wet mixture
• Stir in remaining dry ingredients, JUST until the flour/oats are moistened
• Batter should be lumpy.

Fill muffin cups 2/3’s full
Place on FAT marionberry into the top of each muffin
Sprinkle with cinnamon/ coconut sugar

Bake for 20 minutes - rotate the pan after the first 10.
Cool...and as Julia would say…Bon Appétit!!