Another variation on the oatmeal orange cranberry muffins (which is based on this recipe); I followed this variation but with dates, and since I was giving some of the muffins to a friend with a gluten sensitivity, I used “oat flour” (I make my own by blending oats in a blender) and the gluten-free oats that are safe for her (no cross-contamination, that is; oats are naturally gluten-free but she can’t have the ones from a factory with wheat). They didn’t rise much like they do with wheat flour, so Mum suggests I try with an extra egg next time. Altered recipe:
- Combine in a small saucepan and bring just to a boil:
- 1 1/2 cups coconut milk (or any milk)
- 1 1/4 cups old-fashioned rolled oats
- 2 Tbsps orange rind
- Remove from heat and stir in:
- 5 tablespoons unsalted butter
- Put the oat mixture in the fridge to cool or make it ahead enough that it will cool at room temperature. While that is cooling, mix together:
- 1 1/3 cups all-purpose oat flour (or whole wheat flour if you’re not making these gluten-free)
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 400°F. When cooked mixture has cooled enough that it won’t cook the eggs, add:
- 2 large eggs, at room temperature
- Add the oat mixture to the dry ingredients and stir until half-blended, then add:
- 2 cups diced and pitted dates
- Stir until just blended. Line one and a half dozen standard muffin pan cups with paper cups and spoon in carefully. Put a little water into the empty cups so you don’t ruin your pan while cooking. Bake at 400°F for 25 minutes. Let cool for 5 minutes on a wire rack, then take out of the pan and let cool further on wire rack. Store in an airtight container.
