Cereal Muffins (gluten-free)

Cereal Muffins

I'm still on this gluten-free baking kick.  Each experiment is getting better.  I saw a recipe in a kid's cooking magazine for using the cereal at the bottom of the bag that no one ever eats.  I thought it looked like a good idea, so I decided to make it gluten-free and, of course, change it up a bit to make it the way I like.

1 cup gluten-free flour mixture

1/4 cup sugar

1/4 cup light packed brown sugar

3/4 tsp xanthum gum

3 tsp baking powder

1 tsp salt

2 cups cereal of your choice ( I used a gluten, nut-free berry granola cereal)

1 egg

1/3 cup sunflower oil

1/2 cup rice milk (or whatever milk/milk substitute you like)

1/4 cup unsweetened applesauce

1. Preheat oven to 350F and line a muffin tin with 12 foil or paper liners.  

2. In a large mixing bowl, combine egg, oil, milk, and applesauce.  Beat lightly to mix.

3. In a separate mixing bowl, combine flour mixture, sugar, brown sugar, xanthum gum, baking powder, salt, and cereal...mix to combine.

4. Add the dry mixture to the wet mixture and mix until flour mixture is moist.  It will be lumpy because of the cereal.

5. Evenly spoon mixture into the muffin tin and bake for about 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool on a wire rack.