Mighty Tasty Muffins - Gluten-Free - Bob's Red Mill
A gluten-free muffin using Bob's Red Mill "Mighty Tasty Hot Cereal" I omitted the cranberries and walnuts to see what the flavour would be like AND I only used 1/4 cup of sugar and it was plenty sweet for me. Maybe you need the extra sugar if you use the cranberries. You could add lemon rind, blueberries, cinnamon....whatever to switch things up.
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READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup sugar
- 1⁄2
- 1 1⁄2cups almond milk (soy, rice, cow)
- 1teaspoon vanilla
- 2tablespoons oil
- 1cup rice flour (I used brown rice flour)
- 1⁄2cup tapioca starch
- 1⁄4cup cornstarch
- 2⁄3cup bob's red mill mighty tasty hot cereal
- 2teaspoons baking powder
- 1 1⁄2
- 1⁄2cup cranberries
- 1⁄2cup walnut pieces
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DIRECTIONS
- Preheat oven to 350°F Spray muffin tins with no-stick spray. Mix together eggs, oil, vanilla, applesauce, and milk. In a separate bowl, combine flours, starches, cereal, baking powder, and guar gum. Add dry ingredients to wet and stir together. When batter is almost blended, add cranberries and walnut pieces. Stir together til mixed, being careful not to over mix. Fill muffin tins 2/3 full and bake 20-25 minutes.
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