- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 66.3
- Total Fat: 3.4 g
- Cholesterol: 2.6 mg
- Sodium: 46.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
Gluten-Free / Dairy-Free Morning Glory MuffinSubmitted by: CMCOLE
IntroductionThis recipe is a gluten-free adaptation of "The Original Morning Glory Muffins" which appears in The Earthbound Farm Organics Cookbook - Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry This recipe is a gluten-free adaptation of "The Original Morning Glory Muffins" which appears in The Earthbound Farm Organics Cookbook - Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry
1 1/4 cups sugar
2 1/4 cups gluten-free all purpose flour mix (if your mix contains xanthan gum or guar gum don't add the additional 1 teaspoon gum to the recipe)
1 teaspoon guar gum OR xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups grated carrots (about 4 large carrots)
1 large peeled and shredded apple
8 ounces drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
1/2 cup coarsely chopped walnuts or pecans (did not include in nutritional calculation)
3 large eggs
1 cup light olive oil OR canola oil
1 1/2 teaspoon vanilla
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Preheat oven to 350° F / 176° C
Grease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.
Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 (15 for minis) minutes, or until a toothpick inserted in the center comes out clean.
Yield: About 2 dozen standard size muffins or 72 mini muffins
Serving Size: makes 72 mini muffins