Sunday, February 26, 2012

Honey Cinnamon Crisp Muffins - with a dairy free and gluten free option

Makes 10

1 1/2 cups all purpose flour
1/3 cup oats
1/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 egg, slightly beaten
2/3 cup milk
1 cup plain yogurt
1/4 cup butter, melted
4 tablespoons clear honey


1. Preheat the oven to 400 degrees Fahrenheit.
Grease 10 cups or line them with paper muffin cups.
2. Mix the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl . In a separate bowl, mix together the egg, milk, yogurt, melted butter, and honey. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
3. Spoon the batter into the prepared muffin cups, dividing it evenly, then sprinkle the tops with oats. Bake in oven for 18 to 20 minutes, until well risen and golden. Cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or cold.

Fresh fruits such as raspberries, blackberries, or blueberries may be added to the mixture, if you like.

This is the original recipe. When I made mine last night, I used gluten free flour, olive oil ( in place of butter), almond milk ( in place of regular milk) and homemade butter milk ( made from almond milk and lemon juice) in place of the yogurt. Instead of using oats to top the muffins, I used an apple crisp topping.


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