Gluten Free Cereal Muffins Recipes

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GLUTEN FREE CEREAL MUFFINS

My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes.

Provided by IrishEyes.NYC

Categories     Quick Breads

Time 20m

Yield 20-24 muffins, 20-24 serving(s)

Number Of Ingredients 19



Gluten Free Cereal Muffins image

Steps:

  • Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
  • In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
  • In a large mixing bowl, combine the first eight ingredients; make a well in the center.
  • In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
  • Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
  • Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
  • Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
  • Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Remove muffins from pans to wire rack and allow to cool completely.
  • Serve immediately or place in zipper bag and freeze for future use.

Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Cholesterol 12.3, Sodium 130.6, Carbohydrate 18.1, Fiber 1.1, Sugar 3.2, Protein 1.9

1 cup rice flour
3/4 cup potato starch
1/4 cup tapioca flour
4 teaspoons xanthan gum
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk or 1 cup non-dairy milk substitute
1 egg
1 teaspoon pure vanilla extract
1/3 cup canola oil
1 medium pears or 1 medium apple, peeled and chopped
1/2 cup raisins or 1/2 cup dried cranberries
1 cup boiling water
2 cups cereal (I used Enjoy Life Cinnamon Crunch granola)
1/4 cup rice flour
1/2 teaspoon cinnamon
2 teaspoons margarine, softened

MIGHTY TASTY MUFFINS - GLUTEN-FREE - BOB'S RED MILL

A gluten-free muffin using Bob's Red Mill "Mighty Tasty Hot Cereal" I omitted the cranberries and walnuts to see what the flavour would be like AND I only used 1/4 cup of sugar and it was plenty sweet for me. Maybe you need the extra sugar if you use the cranberries. You could add lemon rind, blueberries, cinnamon....whatever to switch things up.

Provided by Mothergoose

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13



Mighty Tasty Muffins - Gluten-Free - Bob's Red Mill image

Steps:

  • Preheat oven to 350°F Spray muffin tins with no-stick spray. Mix together eggs, oil, vanilla, applesauce, and milk. In a separate bowl, combine flours, starches, cereal, baking powder, and guar gum. Add dry ingredients to wet and stir together. When batter is almost blended, add cranberries and walnut pieces. Stir together til mixed, being careful not to over mix. Fill muffin tins 2/3 full and bake 20-25 minutes.

1/2 cup sugar
1/2 cup unsweetened applesauce
1 1/2 cups almond milk (soy, rice, cow)
1 teaspoon vanilla
2 tablespoons oil
1 cup rice flour (I used brown rice flour)
1/2 cup tapioca starch
1/4 cup cornstarch
2/3 cup bob's red mill mighty tasty hot cereal
2 teaspoons baking powder
1 1/2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
1/2 cup cranberries
1/2 cup walnut pieces

GLUTEN-FREE CORNMEAL MUFFINS

Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! -Laura Fall-Sutton, Buhl, Idaho

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12



Gluten-Free Cornmeal Muffins image

Steps:

  • In a large bowl, beat the first 5 ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese., Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° until a toothpick inserted in the center comes out clean, 15-18 minutes., Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

3/4 cup fat-free milk
1/4 cup honey
2 tablespoons canola oil
1 large egg, room temperature
1 large egg white
1-1/2 cups cornmeal
1/2 cup amaranth flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup frozen corn, thawed
3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

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