Recipe Yields: 11 Muffins
Oats can be tricky for gluten intolerant folks as there can be high levels of cross contamination. Only make these cookies if you buy the oats that are specifically gluten-free. My favorite are the Bob’s Red Mill Gluten-Free Rolled Oats. These muffins are hearty and filling, perfect for the fall and winter!
1/2 cup Deya’s Gluten-Free Cake Flour
1 cup gluten-free rolled oats
1/2 cup firmly packed dark-brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter
1/2 cup milk
1 egg, lightly beaten
1 cup chopped cranberries
1/2 cup chopped walnuts
Preheat oven to 400ºF.
Grease eleven 3 by 1 1/2 inch muffin cups.
In a large bowl, combine all the dry ingredients
In a saucepan melt the butter.
Add milk and beaten egg to the butter and mix.
Add butter mixture to the dry ingredients.
Fold in the cranberries and walnuts.
Spoon mixture into prepared muffin cups.
Bake for 20 to 25 minutes or until a cake tester comes out clean.
Remove muffins to a wire rack and cool.