I like these best with the dark, granular, molasses-y evaporated cane juice -- which is just what it sounds like: really, really unrefined sugar. They work just fine with light brown sugar, instead.
Be sure your oats are certified pure and uncontaminated like the ones sold by Cream Hill Estates here in Canada. Make sure also that any celiac muffin-eaters-to-be are okay with oats.
1 cup pure, uncontaminated rolled oats
1 cup buttermilk
2 large eggs
1/2 cup organic evaporated cane juice (or light brown sugar)
1/2 cup melted butter
1/4 cup amaranth flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 flaxseed meal
1/2 tsp xanthan gum
1/2 tsp gelatin
1 tsp baking powder
1/2 baking soda
1 cup blueberries (frozen are fine)
Preheat oven to 400F. Grease a 12-cup muffin tin and set aside.
In a large bowl, combine oatmeal and buttermilk, and soak for at least 15 minutes while you prepare the other ingredients and do a little dance around the kitchen to kill any extra waiting time.
In a small bowl, whisk together flours, xanthan gum, gelatin, baking powder, and baking soda.
Add eggs, sugar, and melted butter, stirring well to combine.
Stir in dry ingredients, just to combine. Fold in blueberries. Divide batter into 12 prepared muffin cups, and bake for 20 minutes until slightly risen and evenly golden or until the muffins test clean. (Muffins made with the evaporated cane juice will be darker than you will expect.)
Makes a dozen delicious muffins.
