- 400
0/5
(0 Votes)
Ingredients
- 1 c. buttermilk
- 1 c. gluten free oatmeal
- 3/4 c. oil
- 1 egg
- 3/4 c. brown rice or whole wheat flour
- 1/2 c. flaxseed
- 1 1/2 T. baking powder
- 1/2 T. lemon extract
- 1 T. lemon zest
- 1/2 T. poppy seeds
Preparation
Step 1
Preheat oven to 400 degrees and grease a muffin tin or use cupcake liners. Combine the buttermilk & oatmeal in a medium sized bowl. Add the oil & egg. Slowly add dry ingredients as listed. Mix well and divide the batter evenly in the muffin tin, filling each cup about 3/4 full . Bake for 20 minutes or until centers are springy and bounce back when touched. Makes 1 dozen.