Ingredients:
1 cup (250 mL) gluten-free oats
1/3 cup (75 mL) brown rice flour
1/3 cup (75 mL) tapioca flour
1/3 cup (75 mL) cornstarch
1 tbsp (15 mL) gluten-free baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) xanthan gum
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) dried cherries
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) golden raisins
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) finely grated orange zest
2 tsp (10 mL) finely grated lemon zest
2 eggs
1-1/4 cups (300 mL) Balkan-style plain yogurt
1/3 cup (75 mL) light-tasting olive oil or safflower oil
1-1/4 tsp (6 mL) vanilla
1 tsp (5 mL) cider vinegar
Topping
1/3 cup (75 mL) gluten-free oats
Preparation:
In food processor, pulse oats until almost fine; transfer to 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 large bowl, rub sugar with orange and lemon zests; 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 degrees F. (190 degrees C). oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)
Servings: 12
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
272
5 g
10 g
3 g
42 g
2 g
37 mg
267 mg
-
10%
8%
4%
2%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
272
5 g
10 g
3 g
42 g
2 g
37 mg
267 mg
-
10%
8%
4%
2%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
272
5 g
10 g
3 g
42 g
2 g
37 mg
267 mg
-
10%
8%
4%
2%
4%
