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    You are in: Home / Recipes / Gluten Free Hearty Oatmeal Muffins Recipe
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    Gluten Free Hearty Oatmeal Muffins

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    1 Total Reviews

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    • on March 13, 2010

      These turned out well. Devoured with pats of butter. I used white rice flour for the gluten free rice flour & gluten free baking powder instead of cream of tartar which worked well as cream of tartar is a product of the wine industry so we don't consume it. For the salt I used sea salt and guar gum instead of xanthan gum to be corn free. I used demera dark brown sugar, no dried cranberries as I didn't have any and walnuts instead of pecans as that is what I had on hand. For the vanilla I used halal vanilla paste and for the milk I used rice milk mixed with a little yogurt. The oil I used was canola to be soy free. I would make these again for a healthy muffin.

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    Nutritional Facts for Gluten Free Hearty Oatmeal Muffins

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 216.2
     
    Calories from Fat 71
    32%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 36.0 mg
    12%
    Sodium 241.0 mg
    10%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 2.8 g
    11%
    Sugars 14.7 g
    59%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    tapioca starch

    xanthan gum

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