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

Makes 6 mini muffins.

Ingredients:

1 cup of quick cook, gluten free oats (available at Whole Foods or Berkeley Bowl)
1/2 cup of milk, soy milk or rice dream
1 1/4 teaspoons of baking soda
1 egg
pinch of salt
Small handful of hazelnuts, cut in half
Small handful of dried apricots, cut into small pieces
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 teaspoon of vanilla extrac
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. 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!

These gluten-free at & blue corn flour muffins are fantastic and it takes hardly any time to make them. I use the same basic recipe and vary it by using different ingredients. This mix is great both with savory foods, cheese for instance, or for breakfast with jam.

For 6 mini muffins:

3/4 cup gluten free oatmeal
1/4 cup blue corn flour
1 egg
1 1/4 tea spoon baking soda
1/2 cup of soymilk, milk, rice dream, whatever you like
Pinch of nutmeg
Pinch of salt
Small handful of pine nuts

Preparation:

Preheat oven to 425 degrees
Mix all the ingredients in a large bowl. Safe a few pine nuts to decorate the top of the muffins.
Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!).
Fill mixture into tin.
Sprinkle with pine nuts
Put into preheated oven, 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!