GF: 5-Grain muffins

The first time I encountered Bob's Red Mill was a couple years before I found out I was gluten intolerant. I came across their 10-grain hot cereal mix, and bought it, despite the fact that I almost never ate hot cereal. However, there was a muffin recipe on the back which I did make, many times. Fast forward a few years, and I discovered that the mix contained several varieties of wheat, so I can't use it any more. However, there is an alternative which makes muffins just about as good: Bob's Red Mill's Mighty Tasty GF Hot Cereal (I'd link to the product page, but the site seems to be down). It also comes with a recipe on the back, but it's not nearly as good as the original (which you can find here), so I decided to adapt the original. To give some idea of the difference, the original recipe uses a full cup of the dry cereal. The one on the GF cereal uses 2 Tablespoons.

Mighty Tasty 5-Grain GF Muffins

2 eggs
2 t vanilla
1/2 c raw sugar*
1/3 c butter**
1 c 4-flour bean mix***
1/4 t salt
1 t baking powder
1 t baking soda
1 t xanthan gum
1 c Mighty Tasty GF cereal mix ****
1 1/4 c milk *****

Combine cereal mix with milk and let stand for at least 10 minutes. Preheat oven to 400° F. Cream sugar and margarine; add eggs and vanilla. Add all dry ingredients except the flour and mix well. Add flour and mix well. Add cereal and milk mixture and mix well. Spoon into a prepared muffin pan. Bake 18-20 minutes.

* if you can't find raw sugar (sometimes branded "Turbinado") substitute brown sugar.

** I used olive oil instead, and the muffins still came out with a rich, buttery flavor.

*** this is one of Bette Hagman's flour mixes, only I use white bean flour instead of garfava flour; mainly, you want a moist, protein rich flour for these muffins.

**** Any GF hot cereal made by chopping grains into small bits would work here. Cream of rice, cream of buckwheat, cream of quinoa... The more different grains in the mix, the richer the flavor, though.

***** Original recipe calls for buttermilk. I generally just use goat's milk. When I could still have soy, I often used soy milk.

On the latest batch, I also added 1 t cinnamon to the mix, but these have a very good flavor all their own. The cinnamon made a good complement, though. These are very rich, flavorful muffins, chockful of fiber, and with less fat and sugar than most muffins.

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