Gluten Free Cereal Muffins Recipes

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.

Steps:

• Preheat oven to 350°F.
• Grease 12 medium sized (2 3/4" diameter) muffin cups.
• In a mixing bowl, beat egg and whisk together with oil, milk and honey.
• In a large bowl combine the dry ingredients; mixed well.
• Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
• Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
• Remove from pan immediately.

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.

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.