Crunchy Oat and Cranberry Muffins - Gluten Free
A family favorite, this is my updated gluten free version. Especially delicious served warm with a melted pad of organic butter.
A family favorite, this is my updated gluten free version. Especially delicious served warm with a melted pad of organic butter.
- Carbohydrate 43.3094250236782 g
- Cholesterol 43.959583335024 mg
- Fat 6.18926583388281 g
- Fiber 2.28338333102067 g
- Protein 4.75674083390577 g
- Saturated Fat 3.17438250031532 g
- Serving Size 1 1 Serving (111g)
- Sodium 51.582083346637 mg
- Sugar 41.0260416926575 g
- Trans Fat 1.08014216673058 g
- Calories 244 calories
Step-by-step
- Heat oven to 425 degrees.
- Grease 12 muffin cups with gluten free cooking spray or gluten free alternative. (may use paper liners, but I prefer not to, so that muffin gets nicely browned on the bottom and sides)
- In a bowl, combine dry ingredients.
- Remove 1 tablespoon of dry ingredients, and toss with cranberries; set aside.
- In another bowl, combine the milk, melted butter and eggs
- Stir wet ingredients into the the dry.
- Do not over mix, but stir only until all ingredients are moistened.
- Add cranberries.
- Immediately spoon batter into muffin cups.
- Optional: Sprinkle muffin tops with cinnamon sugar.
- Bake at 425 for approximately 20 minutes or until tops are lightly browned and a wooden skewer/toothpick comes out clean.
Initial High Heat
Starting the oven at 425 degrees generates a rapid rise and crust formation before the interior overcooks. Skipping this high initial temperature yields flat, dense tops. Grease the muffin tin directly rather than using paper liners to maximize contact heat against the metal. This direct transfer creates crisp, browned edges across the bottom and sides.
Checking Doneness Visually
Insert a wooden skewer into the center of the largest muffin after twenty minutes. The pick should emerge clean without wet batter clinging to it. Spring back under light fingertip pressure also indicates proper interior structure without requiring internal temperature tools.
Complements on the Plate
Pair these tart fruit pastries with savory proteins like scrambled eggs or crisp bacon to balance the sugar content. Fresh melon slices provide a contrasting juicy texture. Serve them alongside robust black coffee or unsweetened herbal tea to cut through the rich butter and grain profile.
