Oreo muffins

The chocolate muffin lineup.

Following the success of the Gluten-Free beer bread and Spiced Plum Muffins, I decided to try a third recipe with the same (surprising!) oat flour and GF beer base.  The result was a batch of beautiful muffins with a very unique texture and flavor.  The final product is more crumbly than a traditional cake-y muffin, and if you go light on sweetener it tastes like an interesting bread more than anything else.  Lightly sweetened, these muffins would be suitable to accompany your breakfast, lunch, or dinner, but they wouldn't taste chocolatey at all.  With a lot of sweetener, they taste like oreo cookies, in muffin form.  I really enjoyed eating these muffins sprinkled with sugar.  To make the muffins, you will need:

• 3 3/4 cup oat flour
• 1 12 oz can of beer (I used GF New Grist)
• 3 tablespoons of baking powder 
• 1-2 tablespoons of oil of choice
• to taste: unsweetened cocoa powder (1 used ~1/4 cup of Hershey's Dark), instant coffee, sweetener (you'll need more than you think; get your batter to taste as sweet as you want it to and then add a bit more sweetener to be safe-it's vegan so you can taste the batter :D), and salt

1. Preheat oven to 350.
2. Line muffin tins with baking cups.
3. Mix oat flour and baking powder together; fluff with spoon.
4. Add beer and stir until mixed.
5. Add the remaining ingredients and stir gently.
6. Pour into muffin cups and bake for about 20 minutes, or until a toothpick inserted comes out clean.
7. Enjoy!  (these are delicious warm or cold)

Makes 12 medium-size muffins.

Note on beers: you will probably want to choose a lighter tasting beer if you are making a dessert.  You don't want the beer flavor to overpower the other flavors in the dish.