Gluten Free Oatmeal Muffins

• 1 cup rolled oats
• 2 cups buttermilk
• 1/2 cup brown sugar
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon egg enhancer
• 4 tablespoons butter melted (1/2 stick)
• 1 large egg
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup gluten free baking flour
• 1/4 cup rice flour
• 1/4 cup almond meal
• 1 cup raisins

1. In a small bowl combine the oats and buttermilk. Cover and refrigerate overnight.
2. Preheat oven to 425F. In a large bowl combine the buttermilk and oat mixture, brown sugar, butter, egg, baking powder, baking soda, salt xanthan gum, and egg enhancer. Gently stir in flour and raisins. Scoop into 6 greased Texas sized muffin cups and bake for 20 - 25 minutes, until tops are light golden brown and toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a rack, then turn out of pans to finish cooling. Excellent toasted with your favorite jam.

rolled oats, buttermilk, brown sugar, xanthan gum, egg, butter, egg, baking powder, baking soda, salt, flour, rice flour, almond meal, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88328 (may not work)