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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat oven to 180°C.
  2. Grease and line a muffin tin or put 12 silicon muffin cups on a baking tray.
  3. In a mixing bowl, beat the eggs with the sugar, then whisk in the oil, milk and vanilla extract.
  4. In a large bowl combine the dry ingredients, then pour in the egg mixture. Mix gently - don’t overmix though!
  5. Fill the muffin cups two-third full with the batter.
  6. Bake in the middle of the oven for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
  7. Let the muffins cool in the cups for 5 minutes, then move them to a wire rack to cool completely.