Freefrom oatmeal berry muffins

Name: Freefrom oatmeal berry muffins
Ingredients: 1 tbsp dark agave syrup; 25g / 1oz butter or coconut oil; 1 egg; 60ml / 2floz of whatever milk you can tolerate soured with a squeeze of lemon; 100g / 4oz porridge oats, whizzed in a food processor to get them as near the consistency of wholemeal flour as possible; 1 scant teaspoon gluten and wheat-free baking powder; small pinch of salt; 50g / 2ozs blueberries

www.foodsmatter.com

Enjoy Michelle's Freefrom Oatmeal Berry Muffins—gluten, wheat, corn, lactose, milk, nut, peanut, sesame, soya-free. Perfect for Sunday breakfast or freezing!

View full recipe on www.foodsmatter.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.foodsmatter.com.

Share this recipe:

Cooking tools:

Food processor
Tart pan
Cooling rack
Kitchen scale
Oven
Stove
Saucepan
Mixing bowl
Whisk
Spatula
Wooden spoon
Measuring spoon
Fork
Plate

Ingredients

1 tbsp dark agave syrup
25g / 1oz butter or coconut oil
1 egg
60ml / 2floz of whatever milk you can tolerate soured with a squeeze of lemon
100g / 4oz porridge oats, whizzed in a food processor to get them as near the consistency of wholemeal flour as possible
1 scant teaspoon gluten and wheat-free baking powder
small pinch of salt
50g / 2ozs blueberries