Overnight Oatmeal Muffins

Sometimes it takes me many times to find a recipe that works well with gluten-free flour. And sometimes when I try something, it turns out well the first time. Today was one of those wonderful moments when something turned out great the first time I tried to make it.

In my quest to make different breakfast foods using oats, I decided that I would like to try oatmeal muffins. After searching a while on the internet, I found the following recipe, which I adapted to make gluten-free. After mixing the ingredients and waiting the fifteen minutes while the muffins baked, I hesitantly tried one. It was wonderful! Next time perhaps I'll experiment by adding some raisins or blueberries. I already want to make the muffins again because they made the kitchen smell so good.

Overnight Oatmeal Muffins
makes 6 muffins

Ingredients:

• 1/2 cup old-fashioned oats (if making for Michael, use uncontaminated oats that are certified gluten-free)
  
• 1/2 cup almond milk (or Lactaid milk if making the muffins for Michael)
  
• 1 large egg
• 1/4 cup brown sugar. Try to find brown sugar that does not contain added molasses.
  
• 2 Tbsp. canola oil
• 1/4 tsp. lemon juice
  
• 1/2 cup Bob's Red Mill Gluten-free flour
• 1/4 tsp. and 1/8 tsp. baking soda
• 1/4 tsp. cream of tartar
• 1/4 tsp. sea salt
• 1/2 tsp. ground cinnamon

Instructions:

The night before, heat the milk in the microwave until it is warm. Mix the milk and oats in a small bowl, cover with a plate or plastic wrap, and let sit at room temperature overnight.

In the morning, preheat the oven to 400 degrees. Grease 6 cups in a regular-size muffin tin with non-stick cooking spray or shortening. In a medium-size bowl, whisk the egg. Add the mixture of oats and milk, the brown sugar, the lemon juice, and the oil. Stir until combined. In a separate bowl, stir together the flour, baking soda, cream of tartar, sea salt, and cinnamon. Then slowly add the dry ingredients to the wet ingredients, stirring only enough to combine them and until you see no traces of flour.

Fill the muffin cups two-thirds full of batter. Bake the muffins for 15 minutes, until a toothpick comes out clean when inserted in the middle of one of the muffins.