Gluten Free Good Morning Muffin
You can make these delicious muffins either gluten free, with wheat flours and/or vegan.
Although not mentioned in the recipe, all ingredients should be organic.
You can purchase many organic gluten free flours online if you cannot find them at your local store.
I adapted this delicious recipe from one by Emeril Lagasse.
2 cups gluten free flour mix – see below for my favorite gluten free all purpose flour mix
1 teaspoon xanthan gum
¾ cup agave syrup or 1 cup maple granules
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup grated carrots
1 cup grated parsnips
1/4 cup chopped dates
1/4 cup raisins or currants
1/2 cup chopped toasted pecans or walnuts
1/2 cup shredded coconut
1 Granny Smith apple, peeled, cored and chopped. If you can’t get Granny Smith any apple will do.
2 large eggs
1 cup organic sunflower oil
2 teaspoons vanilla extract
Position rack in center of oven and preheat the oven to 350º F.
Line a muffin pan with unbleached muffin cups.
Sift the flour, baking soda, cinnamon, and salt into a mixing bowl.
If you are using maple granules rather than agave add it to the dry ingredients.
Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.
In another bowl, combine the eggs, vegetable oil, agave (if that’s what you’re using instead of maple granules) and vanilla extract and whisk until smooth.
Add the wet mixture to the dry ingredients and stir until the batter is well mixed.
Use an ice cream scoop to scoop up the batter and fill the muffin cups.
Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.
Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes or so.
Remove the muffins from the muffin pan and set aside to cool completely
Gluten Free Flour Mix
I’m all about saving time so I always make big batch of the flour mix and keep it in the freezer for later use. When making a large batch I like to use a scale – makes life a lot easier and much less messy. Just put your mixing bowl on the scale and put the flours in – no measuring cups and very little mess. Remember to tare the scale (set it back to zero with the bowl on the scale) after you add each ingredients.
Organic flours and starches are available online if you can’t find them in your local market. Always go for organic!
½ cup tapioca flour
½ cup potato starch
¼ cup fine white rice flour
¼ cup extra fine sweet rice flour (I can’t seem to find this organic)
Rice Flour Rice Flour
1 cup = 4 7/8 oz 2 cup = 9 oz
Sweet Rice Flour Sweet Rice Flour
1 cup = 5 ¾ oz 2 cup = 10 5/8 oz
Tapioca Starch Tapioca Starch
1 cup = 4 1/8 oz 4 cups = 1 lb
Potato Starch (not potato flour) Potato Starch (not potato flour)
1 cup = 5 ½ oz 4 cups = 22 1/2 oz
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