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Recipe Servings: 12 muffins Prep Time: 1 hour Description: Wheat free muffins. Freezes and defrosts well. Allergens: Almond, Animal, Apple, Cinnamon, Cow milk, Dairy, Egg, Fructose, Fruit/vegetable, Goat milk, Grain, Honey, Legume, Nut, Oats, Ragweed, Rice, Soy, Spices, Sugar, Tree nut Ingredient List:

Qty	Name
2	eggs
1 cup	apple , grated
1 cup	raspberry , fresh or frozen berries
1 tblsp	honey , or 1/4 cup brown sugar
1/2 tspn	ground cinnamon
1.5 cups	oat flour
3/4 tspn	baking soda , (bi-carb soda)
1/4 tspn	cream of tartar
1.5 cups	dairy-free milk or goat milk or milk
1.5 cups	rolled oats , quick cook variety

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Instructions: Wet Mix: Milk, oats, eggs, apple, raspberries
Dry Mix: Honey/sugar, dinnamon, flour, soda, tartar

1. Preheat oven to moderately hot 200 degrees Celsius (400 degrees Fahrenheit).
2. Soak rolled oats in milk for 10 minutes to soften (longer is fine). Beat in eggs. Add apple & raspberry. Mix.
3. In a second bowl, mix the dry ingredients. Gently but thoroughly combine the wet mix with the dry mix.
4. Place mixture in greased muffin tins or patty papers (2/3 full). Bake 20-25 minutes or until skewer test comes out clean.
Member Feedback: bluepebbles said on July 1st, 2009 03:20 AM :
I use a cereal based milk called 'Oat Milk' (available in Australia) to make these. They turn out really well and are liked even by non-allergy people.


Miscellaneous: Created: July 1st, 2009
Last Updated: November 26th, 2009
Source of Recipe: Modified from friend's old muffin cookbook.
Filed Under: Appetizers, Breakfast, Desserts




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