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Wednesday, April 22, 2015

Gluten-Free Feels Good

In an effort to eat gluten-free, I created a muffin recipe that I'd like to share.  This was my first crack at it and they turned out decent.  Next time I make them I will add the full 2 cups of blueberries and a couple tablespoons of toasted flax seeds.


Blueberry Oatmeal Muffins

1 1/4 Cup Rice Flour
3 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Rolled Oats
1 tsp Cinnamon

1/4 Cup Melted Margarine
1/2 Cup White Sugar
1 Egg
3/4 Cup Evaporated Milk
1 tsp Vanilla

1 - 2 Cups Frozen Blueberries

Preheat oven to 350 degrees.  Mix together the flour, baking powder, salt,  rolled oats and cinnamon in a medium sized mixing bowl and form a well.

In a separate bowl whisk together melted margarine, sugar, egg, milk and vanilla.  Pour this into the bowl of dry ingredients and stir together until just mixed then mix in the berries.

Line muffin pan with paper cups and fill two thirds full.  Bake for 20 - 25 minutes until toothpick comes out clean.  Makes 10 muffins.


Delicious, warm from the oven blueberry oatmeal muffins.
Thanks for dropping by my blog and if you try this recipe please let me know how it turned out for you!  Namaste.
Hand drawn mandala, Sandra Young.