Make-Ahead Gluten-Free Muffins
Serve these make-ahead gluten-free muffins warm from the oven with gluten-free honey butter for an excellent breakfast treat. This muffin batter will be good even after three days in the fridge. The muffins will be more dense as the batter sits, but they’re still delicious.
Preparation time: 25 minutes
Cooking time: 20 minutes
Yield: 18 servings
3/4 cup minus 2 teaspoons (110 grams) sweet rice flour
1/3 cup plus 1 teaspoon (46 grams) millet flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup packed brown sugar
1/4 teaspoon salt
1-1/4 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
3 cups gluten-free cereal flakes
1 cup raisins or dried cranberries
In a large bowl, combine the sweet rice flour, millet flour, baking powder, baking soda, brown sugar, and salt.
Mix until the mixture is all one color.
In a small bowl, combine the buttermilk, egg, vegetable oil, and vanilla
Beat with a wire whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix until combined.
Stir in the cereal flakes and raisins or cranberries.
You can bake the muffins immediately at this point or cover and refrigerate the batter for up to three days.
To bake, preheat the oven to 400 degrees.
Line muffin cups with paper liners; spray the liners sparingly with nonstick cooking spray.
Scoop the batter into the prepared muffin cups, filling each cup 2/3 full.
Bake for 16 to 20 minutes, until the muffins are set and light golden-brown.
Cool the muffins in the muffin tins for 3 minutes and then carefully move them to wire racks to cool completely. Serve warm.
Per serving: Calories 136 (From Fat 34); Fat 4g (Saturated 0g); Cholesterol 13mg; Sodium 174mg; Carbohydrate 25g; Dietary Fiber 1g; Protein 2g.
Instead of the raisins or cranberries, try using chopped dates, chopped dried apricots, dried blueberries, or dried mixed fruit.