Best Gluten Free Cereal Muffins Recipes
GLUTEN FREE CEREAL MUFFINS
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.
Provided by IrishEyes.NYC
Categories Quick Breads
Time 20m
Yield 20-24 muffins, 20-24 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Cholesterol 12.3, Sodium 130.6, Carbohydrate 18.1, Fiber 1.1, Sugar 3.2, Protein 1.9
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.
Provided by Mothergoose
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
GLUTEN-FREE CORNMEAL MUFFINS
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! -Laura Fall-Sutton, Buhl, Idaho
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
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