Gluten-free granola muffins are an easy way to greet the day

I had some leftover buttermilk, so I decided to try out some gluten-free muffins. I used a recipe from King Arthur Flour’s website, and although the company makes a well-regarded gluten-free flour, this was a recipe that called for whole wheat flour. I decided to substitute in a gluten-free flour I had on hand to see what happened. I also used the gluten-free granola I make for our household, with oats, flax, pecans, dried blueberries and other things.

Here are the ingredients, as I used them:

• 2 cups gluten-free flour (I used Pamela’s)
• 1 cup brown sugar
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 generous teaspoon ground cinnamon
• 1 cup granola
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1 cup buttermilk
• 1/2 cup almond milk

I mixed the dry ingredients in one bowl, the wet in another and left the wet ingredients in the fridge overnight. The following morning, I combined the contents of the two bowls and then portioned out the batter into prepared muffin tins. I baked for 20 minutes at 400 degrees Fahrenheit. The recipe made one dozen muffins. Couldn’t have been easier, and they were a hit, with a taste like any other muffin.

I am still figuring out the gluten-free flours and how to get the best results. I’d love to hear your thoughts: Tweet me @mmacvean on e-mail me at mary.macvean@latimes.com.

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