Name: Muesli Crunch Whole-Grain Muffins
Cook time: 25 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 1/2 c. gluten-free rolled oats; 1/2 c. dried cranberries; 1/4 c. whole millet; 2 tbsp. flax seeds; 1 1/4 c. Silvana's Kitchen Gluten-Free All-Purpose Flour; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/2 c. goat milk yogurt; 1/2 c. light brown sugar; 2 large eggs; 1/4 c. canola oil; 1 tbsp. unsulfured molasses; 2 tsp. pure vanilla extract; Warm honey

Step 1Preheat oven to 350 degrees F and fill 12 muffin cups with paper liners. In a medium heatproof bowl, combine oats with cranberries, millet, and flax seeds. Cover with hot water and let stand until plumped, about 20 minutes. Rinse the mixture and drain well.

Step 2In a large bowl, whisk flour with baking powder, baking soda, salt, and cinnamon.

Step 3In a medium bowl, whisk yogurt with brown sugar, eggs, oil, molasses, and vanilla. Add wet ingredients and oat mixture to dry ingredients and stir until combined.

Step 4Spoon batter into muffin cups and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Transfer muffins to a rack, brush with honey and let cool completely.

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