California Gourmet: Gluten-free Oatmeal-Rice Elderberry Muffins

Gluten-free Oatmeal-Rice Elderberry Muffins

We’re
great fans of muffins – for eating at home or bringing to social
gatherings.  And we’re always looking for
new ways to bring California’s unique native flavors to local cuisine.  Dried fruits are a great way to feature
California flavors.  This recipe uses
dried elderberries – an easy way of preserving elderberries (and other native
fruits) and a handy staple to have on hand. 
 For more on preserving native fruits
see: http://mother-natures-backyard.blogspot.com/2016/08/california-gourmet-preserving-summer.html
 

Dried
elderberries make a delicious and healthful tea.   But you can also reconstitute them for use in
many recipes, from desserts to baked goods. 
And while this recipe was developed using elderberries, the muffins are
equally scrumptious if dried currants, gooseberries or raisins are used.   In
fact, any of the dried fruits/berries available in markets would work as
well.  Just substitute ¾ cup of dried
berries in place of the elderberries.   Note:
you don’t need to reconstitute purchased dried fruits or home-dried
currants/gooseberries.

We’re
also trying to develop a repertoire of gluten-free recipes for garden food
events.  This recipe uses a combination
of oatmeal (rolled oats) and rice flour. The resulting muffins are light in
texture and have the chewy goodness of oatmeal (use the old-fashioned oatmeal
for more texture).  The muffins smell
wonderful baking; like oatmeal-raisin cookies. 
 We think they will please most
foodies, including the gluten-free gourmets among us. 

Gluten-free Oatmeal-Rice
Elderberry Muffins

 

Ingredients

 

    1½
cups quick or old-fashioned rolled oats (old-fashioned for texture)

   

    1
cup rice flour

¾
cup packed brown sugar

1
teaspoon baking powder

1
teaspoon baking soda

1
teaspoon cinnamon or cardamom

½
teaspoon salt

1
egg, lightly beaten

1
cup milk (can substitute soy or other nut milk)

¼
cup oil (we use light olive oil)

1
teaspoon vanilla

1/3
cup dried elderberries (reconstituted) or ¾ cup raisins or dried *currants

 

Instructions

1.   Place dried elderberries in a
heat-proof glass bowl; barely cover with boiling water. Let berries sit for 30
minutes (they will take up water and become softer).

2.   Preheat oven to 350°F. (175° C.).
Spray a 12-cup standard muffin tin with cooking spray (or line with paper
liners).

3.   In a large bowl, mix together oats,
flour, brown sugar, baking powder, baking soda, cinnamon and salt.

4.   In a separate bowl, whisk together
egg, milk, oil, and vanilla. Add to oats mixture, stirring until just combined.
Gently fold in elderberries (with juice) or raisins/currants.

5.   Spoon batter into prepared muffin tin.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes
out clean. Remove to a wire rack.  Let
muffins sit in tin for 5 minutes; then remove from tin and let cool completely.

 

Yields: 12
muffins

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*You can use
dried native currants or gooseberries, or purchased dried berry fruits from the
market. You can mix several fruits; or split the batter and make two kinds of muffins.  You don’t need to reconstitute
purchased dried fruits or home-dried currants/gooseberries.

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We encourage you to
send us your questions, comments and recipes (either comment below or e-mail to
us at : mothernaturesbackyard10@gmail.com