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Gluten-Free Oatmeal Muffins

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"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!"
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1 h 25 m servings 163
Original recipe yields 12 servings (12 muffins)


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  1. Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
  3. Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
  4. 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.
  5. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts

Per Serving: 163 calories; 7.1 23.4 3.2 14 261 Full nutrition

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