Magic Oat Muffins
(by John P. Reisman)
We had friends over one day and they said that their son was wheat intolerant. This along with my own wish for a wheat free substitute inspired me to begin experimenting.
After a few tries with tasty oat muffins (that kept falling apart on me, Harito had a suggestion. She said if you boil the oats, they will stick together. Playing with different mixes eventually I had a mixture that worked. The oats stuck together with a muffin like consistency, like magic!
My first goal was to NOT use fruit, sugar or eggs to stick the oats together.
My second goal was to make a blank muffin mix that could then be mixed with any flavors you like. Fruit, spices, nuts or whatever flavors and textures one might find preferable so the basic recipe can be customized to achieve your desire.
No mashed banana, no honey, no sugar, no eggs. Just a basic oat muffin. You can add any flavors you wish!
The 6 Muffin Mix
- 1/2 cup small rolled oats
- 1/2 cup oat flour
- 1 cup Milk [or 1 cup buttermilk, yum!]
- 1 Tbsp arrowroot [or 1 Tbsp tapioca flour]
- 1 Tbsp unsalted butter
- 1 & 1/4 tsp baking powder
- 1/8 tsp salt
The 12 Muffin Mix
- 1 cup small rolled oats
- 1 cup oat flour
- 2 cups Milk [or 2 cup buttermilk, yum!]
- 2 Tbsp arrowroot [or 2 Tbsp tapioca flour]
- 2 Tbsp unsalted butter
- 2 & 1/2 tsp baking powder
- 1/4 tsp salt
- If you only have salted butter, reduce the amount of salt in the recipe.
Mix dry ingredients: small rolled oats, arrowroot, baking powder, salt (do not add oat flour yet, otherwise you may end up with a bread texture). You will add the oat flour later. Mix these dry ingredients and milk in a pot and warm slowly, add butter to the mixture in the pot. Stir regularly. The mixture will remain liquid until the end where you will notice it creates a thick pasty texture. Once this glue like texture is achieved, turn off the flame and fold in the dry oat flour (as if you are making a scone). You can add a little more milk if needed to mix the oat flour into the dough (but not too wet).
You may need to adjust liquid or dry ingredients depending on humidity and altitude.
Bake on level of oven that provides even heating (depends on oven size, usually mid to lower).
Altitude considerations – You might have to adjust the temperature or cooking time, the following notes may help:
- Bake 35 minutes at 175C (350F)
- Liquid: 900 meters (3000 ft) - Increase liquid for each cup 1 to 2 T
- Liquid: 1500 (5000 ft) - Increase liquid for each cup 2 to 3 T
- Liquid: 2100 meters (7000 ft) - Increase liquid for each cup 3 to 4 T
- Baking Powder: for each teaspoon decrease 1/8 teaspoon
- Baking Powder: for each teaspoon decrease 1/8 to 1/4 teaspoon.
- Baking Powder: for each teaspoon decrease 1/4 teaspoon.