These days, muffins get a bad reputation as bald cupcakes, and I suppose, when it comes to the oil-and-sugar-filled muffins you buy at the store, it is well-earned.
Try this recipe for a true, nutritious, flavorful muffin for your breakfast or gift basket.
Subscribe, or Register for an upcoming online class!
Gluten Free Oat Muffins
2 cups oat flour, sifted
2 tsp baking powder
½ tsp baking soda
1 Tbsp cinnamon
1 tsp nutmeg
1 cup coconut milk
½ cup raisins
3 eggs, room temperature, separated
Heat oven to 400 degrees. Grease or line 12 muffin cups.
Sift together the oat flour, baking powder and soda, and spices. Set aside.
In a blender, combine the milk, raisins, and egg yolks. Purée until smooth. Pour into the dry mixture and stir until just combined.
In a mixer, whip the egg whites to firm peaks. Using a rubber spatula, stir ⅓ of the egg whites into the batter. Gently fold the remaining egg whites into the batter, just until the whites disappear.
Pour the batter evenly among 12 muffin cups. Bake for 12-15 minutes, until set (centers will be firm).
Remove from the oven, and allow to cool for 2 minutes, then remove them from the pan to cool completely on a wire rack.