Diapers and Dragons

Friday, December 2, 2011

Adventures in Domestic Divinity: The Widget's Apple-Oatmeal Muffins

One of the most difficult challenges in dealing with The Widget's dietary restrictions is baking breads, muffins, cookies, and the like. While I can at least use yeast, which allows me to actually make real bread (something I was never able to successfully accomplish back when I was doing this for DramaBoy), having to avoid gluten AND rice, soy, corn, and buckwheat makes the task....interesting. There are many fabulous food-sensitivity recipes out there these days, thanks primarily to the other bloggers who have similar issues in their households (check out the links down on the right hand margin), so I don't have to do everything from scratch. However, as I've become more familiar and comfortable with the different Funky Flours I use, I've been able to play around with conventional recipes as well.

I've been wanting to get more fiber into The Widget's diet, because he inherited certain, um, issues from a grandparent that make visits to the toilet another challenge. (Thank God the child likes prune juice. Just sayin'.) I also recently discovered that there IS such a thing as gluten-free oats! Therefore, I am not limited to using quinoa flakes in the place of oats. They generally are a good alternative, but they have a distinctive taste that doesn't work with everything, they are very fine in texture, and I don't like overloading The Widget's system with any one ingredient (which can trigger new sensitivities).

So today I checked some options on the Intarwebz and, praise be to the Google gods, found a simple recipe that I could easily adapt. With no further ado, I present you with:

The Widget's Apple-Oatmeal Muffins*

  • 1 cup dry gluten-free rolled oats (Bob's Red Mill makes some that should be readily available at Whole Foods or the like)
  • 1 cup almond milk mixed with 1 Tbsp white vinegar (replacing sour milk or buttermilk)
  • 1 medium egg
  • 1/2 cup brown or white sugar
  • 1/3 cup canola oil
  • 1/4 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1/2 cup almond flour/meal (Avoid Bob's Red Mill's almond flour, as it seems to be too heavy for baking. I order mine from nutsonline.com)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon safe baking powder (Be careful if you need to avoid corn and gluten! Hain Pure Foods makes a cornstarch- and gluten-free baking powder)
  • 1 cup peeled, finely chopped apples
In a large bowl, combine the oats and almond milk/vinegar and let stand for a few minutes so that the oats absorb some of the liquid. In a separate small bowl, beat the egg and oil together. Add to the oats/milk mixture along with the sugar. Beat well with a wire whisk. Mix together the flour, baking soda, salt and baking powder in a separate bowl, then add to the oat mixture. Mix until all of the dry particles are moistened, using about 20 or 30 strokes by hand--do not over beat! Add the apples and mix in quickly.

Spoon the batter into a dozen lined muffin cups. Bake at 400 degrees for 20-25 minutes. Allow to cool for a few minutes, then remove to a wire rack. Fabulous for a healthy snack or breakfast-on-the-go!

*adapted from Hillbilly Housewife's recipe for Oatmeal Muffins

2 bits of love:

Mitchelle Adams said...

Looks yummy! Thanks for sharing the recipe! :)

mom said...

You are indeed a stunning baker, dear. (I'll forgive you the sideways allusion to me in the first part of your blog. Probably.)

Related Posts with Thumbnails

Wait! Where Are You Going?

Wait! Where Are You Going?
Clicky Web Analytics