My friend, Allison Hall, has an amazing recipe for Always Ready Bran Muffins. I tried it this week using rolled oats in place of the bran and they were a hit.
Always Ready Oat Muffins
3 cups old fashioned rolled oats
1 cup hot water
3/4 cup brown sugar or raw sugar
1/4 cup molasses
1/2 cup butter or coconut oil
21/2 cups whole wheat flour (or gluten free flour blend with xanthan gum)
2 tsp baking soda
1 tsp salt
2 eggs
2 cups sour milk (or milk with 2 Tbs lemon juice–dairy free milk will work too.)
1 cup white chips or dried fruit
Mix oats and hot water. Let stand 5 minutes to soften oats. In a separate bowl, cream butter, sugar, eggs and molasses. Add oat mixture, soda, salt and flour alternating with milk. Store in the fridge up to 4 weeks.
To cook: Fill greased muffin tins or cupcake liners 2/3 full (I use an icecream scoop.) Bake at 400 degrees for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.
Cook as many as you need and chill remaining batter for next time.
11 Comments
Sounds yummy. We’ll make these in the near future.
Sounds delicious but I have a question, are rolled oats the same as oat meal?
How much xantham gum should you add w/gluten free flour?
Those look delicious! I think I’ll make a batch and keep them in the fridge. Thanks for sharing and creating!
About how long will the batter stay good?
The original recipe said 4 weeks, but we’ve never kept it around that long. The kids gobble them up!
Charlene, Yes! But rolled oats are dry and oatmeal is usually described as that after it is cooked.
Karen, Use about 1 tsp of xanthan gum per cup of gluten free flour. For best results, mix several different types of flour together. Many gluten free flours are strong tasting (quinoa and teff come to mind.) Brown rice and oat are the milder of the whole grain gluten free flours. Then white rice, cornstarch, tapioca, and potato starch are common “white” (non-nutritive) flours. Hope this helps
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I used to make the bran muffins and they were yummy, so I am sure these will be just as yummy. Also, Angela the best all purpose gluten free flour I have found is Bob’s Red Mill All Purpose Flour. It has the best taste of all the ones I have tried and it makes really light and fluffy pancakes and cakes.
I have never used coconut oil to cook, should we use it in it’s solid form for the receipe?
thanks
Deborah, coconut oil gets soft quickly. (It’s soft at 72 degrees.) measure it solid and use it like softened butter.