Gluten Free Cereal Muffins

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Total Time
20mins
Prep
0 mins
Cook
20 mins

My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
  2. 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.
  3. In a large mixing bowl, combine the first eight ingredients; make a well in the center.
  4. 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.
  5. Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
  6. Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
  7. 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.
  8. 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.
  9. Remove muffins from pans to wire rack and allow to cool completely.
  10. Serve immediately or place in zipper bag and freeze for future use.