These muffins pack in fiber and iron, and have a delicious cinnamon molasses taste.
This recipe use milled flax seed, not whole flax. Milled flax seed looks like this:
You can find milled flax seed in the health food flours sections of the grocery store. I purchase Hodgson Mill brand, which is labeled as gluten free.
Ingredient note: This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these muffins, please let any GF dieters know that they contain oats!
Yield: 10 muffins
- 1 c. certified gluten free oats (95 g)
- 1 c. buttermilk
- 1/4 teaspoon xanthan gum
- 1/3 c. white or brown rice flour (50 g)
- 1/3 c. tapioca starch (35 g)
- 1/3 c. potato starch (45 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 c. milled flax seed (26 g)
- 1 egg
- 1/2 c. light brown sugar
- 1/3 c. oil
- 2 Tablespoons molasses
- nonstick cooking spray
- raw/turbinado sugar (optional)
- 12 cup muffin pan