Annie gave me a Maple Cube two days ago when we met to work on a family project. “The quintessential maple cube can be grated over fresh berries, yogurt, ice cream, or your cappuccio.” LIke the RCA Victor Dog: whaaa? I’d never seen or heard of one, but was determined to put it to immediate use, grating it over oatmeal. Which left extra oatmeal. Which I was also determined to put to use.
Gluten free oats have been and continue to be the subject of debate. Oats are naturally GF, but conventional wisdom holds that oat fields in the U.S. are cross planted with wheat, sometimes rye and barley. The risk of contamination during harvest and processing is significant enough to dictate that those who are sensitive to the gluten molecule avoid oats unless they are certified gluten free. To date this means no Quaker Oats. Bob’s Red Mill sells organic GF oats: 32 oz. for $8.50, though I’ve seen them on-line for less. Trader Joe’s aren’t organic, but a 32 oz. package is $3.99. Organic is important, but GF provisions are expensive. I’ll continue to lobby companies like with market (heft), like T.J.’s, to provide organic alternatives at reasonable prices and encourage you to do the same.
But breakfast! These tender, delicious, lightly sweetened, rich tasting muffins are going to be a staple at your summer Sunday morning table. Substitute fresh blueberries when they’re in season.
APRICOT RHUBARB OATMEAL MUFFINS – 6-8 regular sized muffins
1/2 cup (3oz.) GF flour mix (ours, yours, or Trader Joe’s)
1/4 cup (2 oz.) granulated sugar
1 tablespoon (.25 oz.) almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xantham gum
1/8 teaspoon salt
1/8 teaspoon freshly grated nutmeg (or ground if you don’t want to go to the fun… errr trouble)
1/8 cup unsalted butter, melted, room temperature
1/8 cup light vegetable oil
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract (optional, but flavorful if you omit the nutmeg)
1/2 cup cooked GF oatmeal, room temperature
1/2 cup diced apricots and rhubarb
1. Preheat the oven to 350F and lightly grease a half size (6) muffin tin.
2. Measure the dry ingredients into a medium mixing bowl, whisk to blend.
3. Lightly beat the egg – add the melted butter, oil, and vanilla if using, and stir into the dry ingredients.
4. Fold in the oatmeal and fruit.
5. Spoon the batter into the prepared pan and bake at 350 for 18 minutes or until slightly firm and golden brown on top.