This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!
Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.
Per Serving: 164 calories; protein 3.2g; carbohydrates 23.4g; fat 7.1g; cholesterol 14.5mg; sodium 261.2mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.