1½ cups buttermilk
1½ cups Oat bran
1¼ cup GF flour
½ tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/3 cup olive oil
½ cup berry sugar
1 tsp vanilla essence
1 cup fresh blueberries (you can use frozen as well)
Preheat oven to 375F (190C)
Paint inside of muffin tin with Es’s Gluten Free Vegan Cake Pan Release Mixture
Add buttermilk to the oat bran and set aside
Combine all dry ingredients and mix well, set aside.
Beat oil, egg, sugar and vanilla together till fully with an electric hand mixer.
Add buttermilk/bran mixture to the wet mixture and stir well
Add blueberries to flour mixture and toss to coat well.
Add dry mix all at once to the rest and stir until just combined.
Spoon ½ cup of batter into prepared muffin tins and bake 20-25 minutes
I always use the large muffin tins, and make 8 muffins.
Recipe found on Rogers Oat Bran Package
Slightly tweaked to make it Gluten Free, Prepared, tried and tested by: Esme Slabs
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