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Gluten-Free Blueberry Oatmeal Breakfast Muffins

by Work it Mom Staff  |  1542 views  |  0 comments  |      Rate this now! 

You’ll feel like you’re eating cake for breakfast with these little delights! Forget those glazed donuts in the office, we’ve got something better to keep you satisfied until lunch. Plus, you can double this batch and freeze half. They’re the quintessential make-ahead breakfast.

  •     2 cups quick or old fashioned oats, uncooked
  •     2 cups low fat buttermilk
  •     1/2 cup egg substitute or 4 egg whites, lightly beaten
  •     1/4 cup margarine, melted
  •     1 tsp. grated lemon peel
  •     1 cup gluten-free flour
  •     1/3 cup granulated sugar
  •     2 tsp. baking powder
  •     1 tsp. baking soda
  •     1/2 tsp. salt
  •     2 cups fresh or frozen blueberries

  • Preheat oven to 400 degrees.
  • In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.
  • In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well.
  • Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not over-mix.)
  • Gently stir in berries.
  • Fill two muffin tins (covered with cooking spray) with 12 spots each until each spot is almost full.
  • Bake 20-25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Makes 24 muffins.

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