Oat Flour Muffins
These muffins turned out surprisingly delicious and moist. I processed rolled oats in food processor to get the oat flour, and it worked just fine. Buttermilk added some tang and made muffins very moist. Raisin was a yummy addition...
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
oat flour
|
* |
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
sea salt
|
|
| 2 | tablespoons |
honey
raw |
|
| ⅓ | cup |
buttermilk
|
|
| ½ | cup |
raisins, seedless
or dates |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
oat flour
|
* |
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
sea salt
|
|
| 3E+1 | ml |
honey
raw |
|
| 79 | ml |
buttermilk
|
|
| 118 | ml |
raisins, seedless
or dates |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Directions
Stir together dry ingredients.
Mix liquids and fruit or nuts together and add to dry mixture, stirring lightly.
Fill 6 oiled muffin tins ½ full and bake 15 minutes at 425 degrees F.
