Fussellette sent me this gorgeous recipe from the CBC and I had to try it out after listening to her rave about the results.
The best part about this recipe is that it’s flexible — you can change the flavours around by changing up the fruit you’re using, even using fruit-flavoured yogurt if that’s what you have on hand. I’d also like to play with the flours a bit, maybe swapping in some coconut or almond flour if appropriate.
Preheat your oven to 375°F and spray or line a muffin tin with paper cups. I recommend paper cups for these, because gluten-free baked goods tend to like to stick to what they’re baked in.
Take 1 cup oats (if you have a sensitivity, make sure they’re gluten-free), and pulse in a food processor until they’re all fine and powdery. Plop that in a large bowl.
Add to that 1/3 cup brown rice flour, 1/3 cup tapioca flour, 1/3 cup corn starch, 1 tablespoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon xanthan gum, 1/2 teaspoon cinnamon, and a pinch of salt. Whisk that all together.
Then add in 1/2 cup each dried cherries, dried cranberries, and golden raisins. I had this multi-pack with all those in it already, so I chucked that in, together with some chopped dried apricots.
In another bowl, rub 2 teaspoons orange zest and 2 teaspoons lemon zest (I used 4 teaspoons orange because I had no lemons) into 1/2 cup granulated sugar.
Whisk in 2 large eggs, then 1 1/4 cups Balkan-style plain yogurt, 1/3 cup light olive oil or vegetable oil, 2 teaspoons vanilla, and 1 teaspoon cider vinegar.
Add the flour mixture to the wet ingredients and stir only until just combined. It will seem lumpy but don’t fret. If you stir it too much you’ll end up with flat muffins, which, especially in gluten-free recipes, is the opposite of what we want to happen.
Spoon into your muffin tin (it should make 12 regular-sized muffins or 6-7 super large ones).
If you end up with some empty space in your muffin tin, add a bit of water into the empty cups — it will ensure that your muffins bake evenly.
Sprinkle some more whole oats and maybe some brown sugar on the top of each muffin.
Bake for about 25 minutes, until the tops are firm to the touch. Allow to solidify in the pan for about five minutes after removal from the oven. Use a fork to transfer the muffins to a rack to cool completely. As with most gluten-free material, they won’t last long, so make sure to eat them or freeze them within a couple of days.