This week's installment of Muffin Tuesday found me in the kitchen baking my first batch of gluten-free morning glory muffins. Spoiler alert: these muffins rocked my socks off. I'm not sure what it is about morning glory muffins that I like so much -- perhaps it's just that they are stuffed with carrots, raisins, pineapple, and walnuts, making them a bit more wholesome than your typical sweet breakfast muffin? Or at least these ingredients make me think they are more wholesome and healthy than your typical muffin? (Kind of like how carrot cake seems like a healthier option than chocolate cake. Well, aside from that generous slathering of cream cheese frosting ... not to mention all that oil in the cake batter...) Whatever it is, if morning glory muffins are wrong, I don't want to be right.
Gluten-Free Morning Glory Muffins (printer-friendly version)
makes 10 muffins
1/2 cup raisins
1 cup gluten-free all-purpose flour mix
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1 cup peeled, grated carrots
1/2 cup drained crushed pineapple
1/2 cup shredded unsweetened coconut
1/2 cup chopped walnuts
2 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
2 tablespoons filtered water
1. Preheat the oven to 375 degrees. Line a muffin tin with 10 paper liners. Set aside.
2. Place the raisins in a small bowl and cover with hot water. Set aside.
3. In a large bowl, whisk together the gluten-free flour, brown sugar, cinnamon, ginger, baking soda, and xanthan gum. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts.
4. In a medium bowl, whisk together the eggs, canola oil, vanilla extract, and filtered water.
5. Add the wet ingredients into the dry ingredients, then stir until well-combined and evenly moistened. Drain and stir in the plumped raisins.
6. Use a scoop or large spoon to distribute the batter into the prepped muffin cups. The muffin cups should be almost completely full.
7. Bake in the oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then remove from the tin and let cool completely on a wire rack. Muffins can be stored in an airtight container at room temperature for up to a week, or wrapped and placed in a freezer bag to freeze for longer storage.
(from this King Arthur Flour recipe)
makes 10 muffins
1/2 cup raisins
1 cup gluten-free all-purpose flour mix
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1 cup peeled, grated carrots
1/2 cup drained crushed pineapple
1/2 cup shredded unsweetened coconut
1/2 cup chopped walnuts
2 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
2 tablespoons filtered water
1. Preheat the oven to 375 degrees. Line a muffin tin with 10 paper liners. Set aside.
2. Place the raisins in a small bowl and cover with hot water. Set aside.
3. In a large bowl, whisk together the gluten-free flour, brown sugar, cinnamon, ginger, baking soda, and xanthan gum. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts.
4. In a medium bowl, whisk together the eggs, canola oil, vanilla extract, and filtered water.
5. Add the wet ingredients into the dry ingredients, then stir until well-combined and evenly moistened. Drain and stir in the plumped raisins.
6. Use a scoop or large spoon to distribute the batter into the prepped muffin cups. The muffin cups should be almost completely full.
7. Bake in the oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then remove from the tin and let cool completely on a wire rack. Muffins can be stored in an airtight container at room temperature for up to a week, or wrapped and placed in a freezer bag to freeze for longer storage.
(from this King Arthur Flour recipe)
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