Yeah, you read that right. I’ve created a hybrid snickerdoodle-muffin which DD says tastes just like a donut. Score! Best of all, it’s gluten-free. Go me! This can also make a loaf.
- 1/2 cup oats (I used Bob’s Red Mill GF Rolled Oats) soaked in 1/2 cup boiling water
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 cup GF plain flour (you might need a little more, up to 1/3 cup)
- 1/4 cup butter
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Preheat the oven to 180C/350F. Prepare your muffin or loaf tin.
Drain the oats after soaking them for about 10 minutes.
Blitz/mix everything together and pour batter into muffin liners or a loaf tin. If the mix looks runny, add more flour.
Bake on the middle shelf for 20-25 minutes.
If you really want to emphasise the snickerdoodle effect, brush the top of the muffins/loaf with melted butter while they are still warm, and then shake over granulated sugar and cinnamon.