Oatmeal Muffins

My good friend had her birthday today.  I thought I would surprise her with some fresh muffins to start off her day with a little love and recognition Tessa style.  I was up WAY too early to accomplish this.....but my loved ones don't call me Rambo for no reason....very moist and delicious!  Next time I will experiment with less fat.....


1/2 cup Spectrum Shortening, butter flavor or Earth Balance Margarine
3/4 cup packed brown sugar
1 egg or 2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm liquid
1/2 cup Gluten Free Oat Flour( smoking subscribe and save deal on Amazon.com now!)
1/4 cup sorghum flour
1/4 cup plus 2 tablespoons tapioca flour
1 teaspoon guar gum
(or omit flours and gum for 1 cup whole wheat pastry flour)
3 tablespoons ground flax

1 teaspoon grain-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce (they have organic at Costco now!)
1 cup gluten-free rolled oats (regular or quick)
Optional: 1/2 cup raisins and 1 teaspoon cinnamon)


I have been experimenting with a new technique since you have to whisk all your gluten-free flours together first for best results:  In your mixer bowl, place all dry ingredients and mix on low.  Add the shortening or margarine in and let it break up for a couple minutes, and increase the speed to mix thoroughly.  When things look well blended, add in your wet, waiting to add the oats until all is well mixed. Add in raisins and cinnamon if desired.  Pour batter into greased muffin tin, bake in a 350 degree oven for 18-20 minutes.