These muffins are big on flavour and sure to entice even those who have no trouble with gluten. Play around with the fruit: Try dried blueberries, strawberries, raspberries or chopped apricots. People with gluten sensitivity or celiac disease should not buy dried fruit or nuts from bulk bins, since the products may be cross-contaminated with gluten-containing ingredients from another bin. (People often use the same scoop in different bins.) It is best to buy sealed containers.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Topping:
Method
In food processor, pulse oats until almost fine; transfer to bowl. Whisk in brown rice flour, tapioca flour, cornstarch, baking powder, baking soda, xanthan gum, cinnamon and salt; stir in cherries, cranberries and raisins.In large bowl, rub sugar with orange and lemon zests; whisk in eggs. Whisk in yogurt, oil, vanilla and vinegar. Stir in flour mixture just until combined. Spoon into 12 paper-lined muffin cups.
Topping: Sprinkle oats over batter. Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per muffin: about
- Sodium 267 mg
- Protein 5 g
- Calories 272.0
- Total fat 10 g
- Potassium 192 mg
- Cholesterol 37 mg
- Saturated fat 3 g
- Total carbohydrate 42 g
%RDI
- Iron 8.0
- Folate 4.0
- Calcium 10.0
- Vitamin A 4.0
- Vitamin C 2.0
