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
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