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Saturday, May 12, 2018



These muffins are big on flavor and sure to entice even those who have no trouble with gluten. Play around with the fruit: Try dried blueberries, strawberries, raspberries or chopped apricots. People with gluten sensitivity or celiac disease should not buy dried fruit or nuts from bulk bins, since the products may be cross-contaminated with gluten-containing ingredients from another bin. (People often use the same scoop in different bins.) It is best to buy sealed containers.

Portion size 12 servings
Canadian Living Magazine: November 2011

1 cup gluten-free oats
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup cornstarch
1 tablespoon gluten-free baking powder
1 teaspoon baking soda
3/4 teaspoons xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cherries
1/2 cup dried cranberry
1/3 cup golden raisins
1/2 cup granulated sugar
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
2 eggs
1 1/4 cup Balkan-style plain yogurt
1/3 cup light-tasting olive oil
1/3 cup light-tasting safflower oil
1 1/4 teaspoon vanilla
1 teaspoon cider vinegar
1/3 cup gluten-free oats

In a food processor, pulse oats until almost fine; transfer to a bowl. Whisk in brown rice flour, tapioca flour, cornstarch, baking powder, baking soda, xanthan gum, cinnamon, and salt; stir in cherries, cranberries and raisins.
In a large bowl, rub sugar with orange and lemon zest; whisk in eggs. Whisk in yogurt, oil, vanilla, and vinegar. Stir in flour mixture just until combined. Spoon into 12 paper-lined muffin cups.

Topping: Sprinkle oats over batter. Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on a rack. (Make-ahead: Store in airtight container for up to 2 days.)

Per muffin: about
Sodium267 mgProtein5 gCalories272.0Total fat10 gPotassium192 mgCholesterol37 mgSaturated fat3 gTotal carbohydrate42 g

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