Wheat-free breakfast muffins

I'm going to share my 'top-secret' muffin recipe with you.
They are packed full of goodness, and contain all you need to start the day with a happy bod!
They are not very sweet, so be prepared, or add more sugar (if you must!)
I am addicted to them, and there is disappointment all round if we run out!

Wheat-free breakfast muffins


2oz/60g rolled oats
9fl0z/260ml milk/water/fruit juice/soya milk (basically any liquid, depending on your particular dietary intolerance!)
60z/170g flour (I use a mixture of rice flour and Dove's Farm gluten-free)
20z/60g linseeds
2tsp baking powder
2tsp bicarbonate of soda
sprinkle of salt
2 eggs
2-3oz(60g-70g) sugar (I use a mix of fructose and xylitol)
1 tps vanilla essence
0.5 tsp mixed spice
3floz/90ml olive oil or melted butter
2-30z/60-70g) mixed nuts/seeds
150g blueberries (or any fruit)

1.Grease muffin tins with butter. Preheat oven to gas 5-6 or 190-200C/375-400F.
2.Combine oats, linseeds, bicarbonate of soda and liquid in a bowl and leave to soak.
3. In another large bowl, sift flour, baking powder and salt. Add the blueberries and coat well with the flour.
4. Now add the eggs, sugar, vanilla and oil/butter to the oat mixture and mix well.
5.Pour the wet mixture into the dry and mix well - batter should be lumpy but no dry flour should be visible.
Add more liquid if necessary until thick but not too sloppy.
6.Spoon into muffin cases, or into muffin tin, and bake for about 20 mins until firm.


I add lots of other fruits, even organic tinned fruit, using the juice, but fresh fruit is better. Fresh apple is lovely too - add a little more spice.

Let me know what you think!