These muffins are light and tender and received rave reviews. This recipe was not tested in the Bob's Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure one cup and set aside.
In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
In a separate bowl, mix together the yogurt and baking soda; set aside.
Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.
Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
