Always Ready Oatmeal Muffins

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.

image

image

image

image

image

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.Ā  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.

Related Posts Plugin for WordPress, Blogger...

16 thoughts on “Always Ready Oatmeal Muffins

    • Angela says:

      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 :).

  1. Deana Griffin says:

    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.

    • Angela says:

      Yes, Lyla. That will work. But keep in mind honey is a lot sweeter than molasses, so you might want to cut back on the other sugar. It is a tweaking process.

  2. Debbie Robson says:

    Hi Angela!

    Popping over from Cozy Minimalist, and I’ve found you again! After a few years of chaos and not reading any blogs. Happy to hear your tips again, I’ve been a big fan for many years. šŸ˜€

    I think we’ll try this muffin recipe today! The kids are already wanting to do some baking. I also might like to do the bran (I’d love both!)….so, if making them with bran, is it just a straight substitution with bran for rolled oats?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.