Oat Flour Muffins

[antonia]

For those of you who eat oats, I made these muffins for my daughter today because she's grown tired of oatmeal mush in the morning. They were tasty and couldn't be easier. Adapted from a recipe I found on line.



Ingredients:

1 cup oat flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup buttermilk 
1 tablespoon milk
1 large egg
1 1/2 tablespoons butter (I used unsalted)

Preheat oven to 425 degrees Fahrenheit. Blend together oat flour, baking powder and salt with a wire whisk. Then lightly whisk together the buttermilk, milk and egg in a liquid measuring cup. Melt the butter. Pour milk mixture and melted butter into dry ingredients and blend. Scoop or spoon batter into greased or paper lined muffin tin about half full. (I used a large scoop to fill, which yielded 5 muffins.) Sprinkle some whole oats over the tops (just for looks) if desired. Bake for 15 minutes. Serve warm with more butter if desired. (If serving non HFIers too, offer some honey, jam or maple syrup for drizzling, everyone's happy!)

Here is the original recipe if interested: www.food.com/recipe/oat-flour-muffins-310105

[rysmom14]

Antonia, these look so good! I am going to try to make them this weekend. I was also thinking that cinnamon would also be a good addition on the top.

[antonia]

Yes, cinnamon would be great! Since some people seem to have issues with cinnamon, I've been making infused cinnamon butter for baking. The flavor really comes through when I bake with it. I have a sugar free oatmeal cookie recipe that I make with infused vanilla and cinnamon butter and they are delicious. Will post too if you're interested. Not as easy as the muffins though. Love how easy these are. If you measure out and blend the dry ingredients the night before you can have fresh muffins within 20 minutes in the morning!

[colormist]

I love cinnamon and have no issues with it. I put it on my morning oatmeal and sometimes in my iced coffee.

[rysmom14]

I made these this past weekend for my Son's birthday party. They were his cupcakes and then I put some of the homemade whipped cream on top. He was so excited! He only ended up eating a couple bites of the muffin, but it was prefect to have as his cake. The buttermilk in the recipe makes it really good!

[antonia]

Oh yeah!!! I'm glad he had a good birthday. Even if he didn't like the muffin much, I'm sure it made him feel very special to have his own "cupcake".

I love to bake with buttermilk. My daughter can't eat wheat, but I've found recipes for wheat based buttermilk quick breads before. He might like a wheat based muffin better. Usually I search for a recipe with the least amount of added sugar I can find (they all usually have some) and then just omit it. Quick breads are pretty forgiving and usually come out fine if the percentage of added sugar is pretty low to begin with.

My daughter still loves these oat muffins and so does the rest of the family now too. She eats several everyday and hasn't tired of them yet! I've even made them for potlucks, stirred some sharp cheddar cheese into the dry mix, scoop them onto a parchment lined baking sheet (like a drop biscuit) and brush butter over the tops after baking. People seem to really like them. I also changed proportions of the leavening and butter a tiny bit, I think they're a bit fluffier and more tender this way, here's how I'm making them now...

Makes 10-12 muffins:
2 cups oat flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cups buttermilk
2 Tbsp milk
2 large eggs
4 Tbsp (or 1/2 a stick) unsalted butter

[Stefanie (Ziba)]

Thank you for the recipe. I will try them this weekend for R's birthday!!

[jenn123]

These have been very successful at our house. Thank you !

[knitone]

These muffins also come out really well with sweet rice flour instead of oat flour. They are a bit more like a biscuit because the outside gets crunchy but the inside stays soft and spongy; very good. I used Antonia's updated recipe and baked in a muffin tin with no paper.

[knitone]

By the way, sweet rice is not actually sweet; it is a a glutinous rice and does not contain gluten either! It is often called sticky rice.

[antonia]

It's good to know these work well with other gluten free flours. I've never thought to try it. I used to bake with sweet rice flour but after discovering Palmera's HFI tendencies I stopped using it because I noticed the label showed it contained 1 gram sugar per serving as opposed to zero for regular rice flour. I've not been able to find data pertaining to the sugar break down in sweet rice flour either, so I just avoid it. I make my own flour blends using a variety of gluten free flours now. I use xanthan gum for a glutinous effect and Palmera has had no reaction to it.