Ameraussie's Gluten-Free Muffins of Glory |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I always loved Morning Glory muffin recipes, but when I found I needed to be gluten-free I kissed those good-bye. I decided I'd like to try to create my own as a way for me to continue to enjoy it and to sneak some fiber/veggies into my kids. Here's what I came up with. Note: doesn't recognize King Arthur Gluten-Free Muffin Mix, but I specifically use it. Ingredients:
8 ounces baking mix (king arthur gluten-free muffin mix, about 1.5 cups) |
1/2 cup rolled oats (certified gluten-free) |
2 tablespoons whey protein |
1 tablespoon soy protein |
4 ounces unsweetened applesauce |
2 tablespoons canola oil or 2 tablespoons light olive oil or 2 tablespoons butter, melted |
3 eggs, large |
3/4 cup milk (your choice) |
2 teaspoons cinnamon, ground |
2 teaspoons ginger, ground |
1 teaspoon allspice, ground |
2 teaspoons vanilla extract (gluten-free) |
1/2 cup carrot, grated (about 1 medium sized) |
1/2 cup coconut, flaked and unsweetened |
1/2 cup golden raisin |
Directions:
1. In a bowl, thoroughly mix first 12 ingredients (all except carrot, coconut, raisins). Fold in carrots, coconut and raisins. Batter will be runny.
2. Transfer batter into muffin pan lined with papers (foil or parchment are fantastic and don't stick).
3. Bake in 375F oven for 18-20 minutes.
4. Eat within 3 days or freeze. If stored in fridge in sealed container, will last up to six days.
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