Gluten Free Cereal Muffins

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READY IN: 20mins
SERVES: 20-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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