McKenzie Makes: Berry Berry Good Gluten-Free Oatmeal Muffins!!!

Nearly every time I enter a coffee shop I’m tempted to pair my soy latte with a muffin or scone but thanks to the required calorie counts on menus here in NYC I know better

But for those days when I really want a fresh-baked good, I tell myself that I can just make my own and one that doesn’t have nearly the amount of calories as the ones sold in the coffee shops. But enough with telling myself I would do it someday…. and so I looked to my pantry and made a gluten-free muffin that is berry berry good! So this week as I walk to work my latte won’t be lonely as it has a new muffin friend!

***makes 12 muffins

Ingredients:

• 2 1/2 cups gluten-free oats
• 1 cup gluten-free all-purpose flour (I use Bob’s)
• 1/2 cup dark brown sugar
• 1/4 cup white granulated sugar
• 4 TBL ground flax seed
• 2 tsp ground cinnamon
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup boiling water
• 1 1/2 cups fresh blackberries and raspberries

To Make:

• pre-heat oven to 375 degrees
• spray muffin tins with non-stick spray
• whisk oats, flour, brown sugar, sugar, flax seed, cinnamon, baking soda and salt in a large bowl
• in another bowl whisk together the buttermilk, egg, oil and vanilla and stir into the dry oat mixture
• boil 1/3 cup water and stir into oat/buttermilk mixture and let stand for 5 minutes
• fold in blackberries and raspberries
• divide batter into prepared muffin tins and bake for 20 minutes or until tester inserted into center comes out  clean
• cool for 10 minutes
• enjoy!