10 February 2014
I love porridge as much as the next Scottish person, and so does the rest of the family, but occasionally it’s nice to have a change. So for a weekend treat, I baked a batch of breakfast muffins. Judging by how well the boy ate breakfast without making a fuss for a change, he was probably bored of eating the same thing every day too :) These muffins are wheat free, though if you have access to gluten free oats you can also make them gluten free.
Ingredients (wheat free)
- 1.5 cups gluten free flour (e.g. Schär or Dove’s Farm)
- 1 heaped teaspoon gluten free baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup oats
- 1/3 cup brown sugar
- 2 Tbsp sunflower seeds
- 1/2 dried apricots, chopped
- 1/3 cup runny honey
- 1/2 cup rapeseed or other vegetable oil
- 1/2 cup water
- 1 egg, beaten
- Pre-heat your oven to 180°C
- Sift the flour, baking powder and spices, and combine with the oats, sugar, seeds and apricots.
- In another bowl, mix together the honey, oil, water and egg.
- Pour the wet ingredients in to the dry ingredients and stir together. Don’t over mix or your muffins won’t turn out as fluffy. As soon as the ingredients are just combined, stop stirring!
- Line a 12 hole muffin tin and evenly divide the mixture. Since gluten-free muffins are a lot more crumbly than regular ones, I don’t recommend greasing the tin instead as chances are they will fall apart when you try to get them out.
- Bake for 20-25 minutes until risen and starting to turn golden on top.
- Leave to cool for at least 5 minutes before transferring to a cooling rack.
- Enjoy a warm muffin for breakfast with a nice cup of Earl Grey tea. Also tastes great with a small bowl of Greek yoghurt on the side, topped with nuts and honey.