Gluten-free cereal muffins
These gluten-free cereal muffins are really easy to make – they are perfect for weekend breakfasts and brunches, served with a cup of tea or coffee. Alternatively, take them with you in a lunchbox for picnics, trips or afternoon snack.
Ingredients
Method
- Preheat oven to 180°C.
- Grease and line a muffin tin or put 12 silicon muffin cups on a baking tray.
- In a mixing bowl, beat the eggs with the sugar, then whisk in the oil, milk and vanilla extract.
- In a large bowl combine the dry ingredients, then pour in the egg mixture. Mix gently – don’t overmix though!
- Fill the muffin cups two-third full with the batter.
- Bake in the middle of the oven for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
- Let the muffins cool in the cups for 5 minutes, then move them to a wire rack to cool completely.