So I converted this recipe to be gluten-free, and it turned out really well. I love the oats in the batter- they make it more of rustic texture. You can find the original recipe here.
Ingredients
1 c. gluten-free flour (1/3 c. each of brown rice flour, sorghum flour, potato starch. Plus 1/8 t. xanthan gum)
1/2 t. baking powder
1/8 t. baking soda
1/2 cup gluten-free rolled oats
1/4 cup brown sugar
1/3 cup craisins or dried cranberries, soaked in warm water for 10 minutes
2 T. light olive oil
1 egg
1/2 + 1/3 cup buttermilk or yogurt (I used vanilla yogurt)
1/2 t. vanilla
Preheat your oven to 350. Mix the dry ingredients together, and mix the wet ingredients together in a separate bowl. Mix them all together. Drain the cranberries and mix those in, too.
Pour the batter into 6 lined muffin cups and bake for 15-20 minutes or until a toothpick inserted comes out clean.
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