Baked Good / Breakfast / Brunch / Dinner

Irish Oatmeal Muffins

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Just as I was popping these in the oven I realized I’d forgotten to add the butter/oil: drat!  The finished muffins weren’t quite as rich as usual, but they were still delicious! The bonus is an excellent low-fat alternative. If you look at the photo galley, no judging with respect to how much butter appears on my bites: remember I FORGOT it in the body of the recipe!  And, if you made Irish Soda Bread yesterday, you’ll have some buttermilk left for muffins today or over the weekend.  This is a quick and rewarding recipe, especially if you plan ahead and soak the oats in buttermilk overnight. Dairy free? Substitute Almond or Soy Milk, and add 1/4 teaspoon baking powder to the dry ingredients. I guarantee no one will guess these muffins are gluten free.

Gluten Free Irish Oatmeal Muffins (6 muffin tops or 8-10 regular sized muffins)

Oven: 400 F; lightly oil a muffin pan. If using muffin papers still apply a light coat of oil to the inside.

Ingredients:

1 cup buttermilk (if using a non-dairy substitute add  1 t. lemon juice, and 1/4 t. baking powder to the dry ingredients.)

1/2 cup (2 oz.) GF rolled oats (you can use GF steel cut oats which are traditional “Irish Oats.”)

3/4 cup (4.75 oz.) GF flour mix (ours, yours, or one from the market, though avoid one with garbanzo bean flour.)

1/4 cup (.75 oz.) almond flour (remember, you can grind your own in a coffee mill.)

1/2 teaspoon baking soda

1/2 teaspoon xantham gum (may omit if you wish)

scant 1/2 teaspoon salt

1 egg

1/4 cup (2 oz.) sugar

1 tablespoon molasses

2 tablespoons melted butter, or vegetable or nut oil

Optional: 1 tablespoon sugar + 1 teaspoon ground cinnamon blended to sprinkle on top prior to baking. Also consider adding some fresh grated orange zest to the batter.

Directions:

1.  Soak the oats in the buttermilk, covered, for 6 hours or overnight in the refrigerator.

2.  Preheat the oven to 400 F; lightly grease a muffin pan or muffin papers.

3.  Combine the dry ingredients in a small bowl and whisk to blend.

4.  Lightly whisk the egg in a medium sized bowl. Add the sugar, molasses, and melted butter and whisk to blend well.

5. Spoon the batter into the prepared pan.  Top with cinnamon sugar if desired.  Bake for 15 minutes for muffin “tops” and 15 – 20 minutes for muffins.

Enjoy hot out of the oven with your favorite jam!  Also, the muffins have enough body to be sliced and toasted or grilled. As with other GF baked goods, store well wrapped in the refrigerator… if there are ANY left!

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10 thoughts on “Irish Oatmeal Muffins

  1. These look great and are a very do-able recipe to try. The last few times that I’ve had to use buttermilk, I’ve made my own from unsweetened almond milk and vinegar, instead of the lemon juice, so I was glad to see that you suggested that as an option!

    I also wanted to stop in and say thanks for following my blog 🙂 I am so happy to share recipes and connect with other health enthusiasts and GF eaters. Your recipes look great!

  2. Yum! I like a lot of butter on my muffins too. And pancakes. And waffles. 😉 I have to do non-dairy butter, but even so…it makes all the difference. Even without the butter and oil in your recipe, the muffins look delicious!

  3. Wow! These are great – truly fabulous muffins – no one would ever know they were gluten free or “special” ingredient muffins. I didn’t have molasses on hand, so used maple syrup and added some toasted walnuts. Great hot out of the oven, and still great 2 days later. Thanks for the great recipe!

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