Gluten-free cereal muffins
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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
- 2 eggs
- ½ cup muscovado sugar
- ¼ cup vegetable oil
- ½ cup almond milk
- 1 tsp vanilla extract
- 1 cup gluten-free flour
- 1 tsp baking powder
- 2 cups gluten-free breakfast cereal
- ½ cup gluten-free oats
Instructions
- 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.
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Categories
- Meal Type: - Bake - Breakfast - Brunch - Cupcakes & Muffins - Everyday - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Picnic
- Ingredients: - Whole grains
- Health and Diet: - Dairy Free - Gluten Free - Nut Free
- Skill Levels: - Easy
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