Gluten Free Oatmeal Muffins

These muffins look yummy. They come from one of the biggest gurus of gluten free that I've discovered. She is married to a chef and has wonderful cookbooks they've created together. The muffins have rich GF grains, pistachios and cranberries! It even includes dairy free suggestions. Go here to check out this recipe and her award winning blog.

270 grams (about 1 cup) cooked oatmeal, cooled
1 large egg, at room temperature
1 tablespoon melted butter (or coconut oil)
1/2 cup milk (any non-dairy milk will do fine here too)
4 tablespoons jam (you could also use honey or maple syrup)
1 teaspoon baking powder
1 teaspoon kosher salt
210 grams gluten-free flour mix (we used equal parts of teff/millet/buckwheat)
1 tablespoon psyllium husk
1/4 cup dried cranberries
1/4 cup pistachios (you can sub in 1/2 cup of any nuts, seeds, dried fruit, or fresh fruit for these two)

Preparing to bake. Preheat the oven to 375°. Grease a 12-cup muffin tin.

Making the batter. Put all the ingredients into the bowl of a stand mixer. (You could also do this by hand.) Mix until the batter is fully combined, with no visible flour.

Baking the muffins. Scoop the batter into each well of the muffin tin, filling it 3/4 full. We ended up with 8 large muffins this way. If you wanted to fill the tins 1/2 way, you will end up with more.

Bake until the muffins are browned, with a little athletic jiggle when you touch the top, about 20 to 30 minutes.

Cool the muffins by turning them sideways in the muffin tin, showing the side of the muffins to the sky. After 15 minutes, move them to a cooling rack. Cool to room temperature.

Makes 8 to 12 muffins.