Oat Muffin with Hazelnuts & Dried Apricots

This is another of my favorite, quick-bake gluten free muffins! muffin

Makes 6 mini muffins.

Ingredients:

  1. 1 cup of quick cook, gluten free oats (available at Whole Foods or Berkeley Bowl)
  2. 1/2 cup of milk, soy milk or rice dream
  3. 1 1/4 teaspoons of baking soda
  4. 1 egg
  5. pinch of salt
  6. Small handful of hazelnuts, cut in half
  7. Small handful of dried apricots, cut into small pieces
  8. 1/2 teaspoon of cinnamon
  9. 1/4 teaspoon of nutmeg
  10. 1 teaspoon of vanilla extrac
  11. 1 table spoon of maple syrup

Preparation:

Grind 1/3 of the oatmeal in a coffee grinder, or use 1/3 cup of oatmeal flower and 2/3 cup of oatmeal.muffin tin Mix in a bowl with all the other ingredients.

Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!). Fill mixture into tin. Put into preheated oven at 425 degrees, bake for about 25 minutes, stick a tooth pick into the muffin, if it comes out clean they are done.

Cool slightly before removing from tin. Enjoy!