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These babies are whole grain and gluten-free, but you wouldn't know it! |
Following the success of the
Gluten-Free beer bread, I decided to try a muffin recipe with the same (surprising!) oat flour and GF beer base. The result was delicious! It's more breadlike than a traditional cake-y muffin and less sweet. These would be suitable to accompany your breakfast, lunch, or dinner. 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 (optional)
- to taste: lots of cinnamon, sweetener, salt, and diced dried plums (such as Plum Amazins)
- Preheat oven to 350.
- Line muffin tins with baking cups.
- Mix oat flour and baking powder together; fluff with spoon.
- Add beer and stir until mixed.
- Add remaining ingredients and stir gently.
- Pour into muffin cups and bake for about 20 minutes, or until a toothpick inserted comes out clean.
- 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.
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View from the top. |
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View from the side. |
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All together now. |
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Crumbly. |
Yum! Perfect for a lunchbox :) Come on over and share at the Allergy Friendly Lunchbox Love party: http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-20.html
ReplyDeleteSee you there!
Lisa @ Allergy Free Vintage Cookery
Your muffins turned out so nice and so easy! I like to see oat flour working well because it's such an easy and convenient ingredient to use. Thank you for sharing this at Allergy-Free Wednesdays this week. We hope you'll return next week to share another recipe with us.
ReplyDeleteHave a good weekend!
~AFW Hostesses
Thank you so much! So glad you enjoyed it. :-)
DeleteWhich beer did you use? I have had some good experiences baking with Bards brand recently (more recipes to come!).