Sweet Success- Morning Glory Muffins (GF/CF)

Well- today’s adventure was another in my efforts to learn to bake gluten free- I love muffins– and these are so cool because they are packed with veggies, and a little fruit.  Some things I am learning, they don’t quite smell the same as wheat coming out of the oven- not bad, just not the same… and even a tiny bit of buckwheat (for flavor and nutrition) makes the whole batter go very dark.  It’s ok, just different.   Now for the first taste-test (me)…drum roll……

IMG_3614

Ohhhhhhh- the streusel topping makes for a crispy, sweet feel to the bite. The flavor and ……… sorry, your the recipe will have to wait till I have another one.

———–

O.K.  I’m back-

First I made myself a small batch of All purpose GF mix,  I made it small, because I’m still experimenting, but I like this one.  (I am really enjoying learning about flours and the nutrition and properties of them, but I’m just a beginner, so I’m not going to say anything here.)

1 Cup rice flour ( I made a blend of 3/4 superfine sweet rice, and 1/4 superfine brown rice, but I wouldn’t be able to do the brown rice for white cookies.)

1Cup Sorgum flour ( less 2 Tbl- replaced with 2 Tbl buckwheat)

1Cup Tapioca flour

1Cup Cornstarch

1Cup Almond flour

whisk together thoroughly.

—-

Now- preheat oven to 350*  and prepare muffin pan(s) (makes 24 muffins)

–Dry ingredients

2-1/4 Cup  GF all purpose flour mix (if your own mix contains xanthan gum or guar gum, don’t add the additional 1 teaspoon gum to the recipe)

1 teaspoon xanthan gum (OR guar gum)

1 to 1-1/2 teaspoons cinnamon (depending on taste- my family likes it mild)

2 teasoopns baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 Cup rolled oats

1/2 Cup chopped pecans

–Wet ingredients

1-1/4 Cups sugar

about 2 Cups grated carrots

about 1/2 C shredded zucchini (1 small one)

8 oz crushed pineapple – lightly drained (I had used a little on a pizza, so I added 1 tablespoon of apple juice.)

3 large eggs

7/8 Cup canola oil

1-1/2 teaspoons vanilla

(the recipe calls for raisins, but my kids can’t stand them, so I left them out- if you like them, add 3’4 cup golden raisins)

–Streusel topping

1/4 Cup sugar

1/4 Cup rolled oats

1/4 cup GF flour mix

about 2 Tablespoons margarine (or butter if you are not worried about dairy)

cut and smash together with a fork till thoroughly blended

—–

in a medium to large mixing bowl, combine all the dry ingredients, whisk or use a fork to combine thoroughly.

In a separate bowl, combine all the wet ingredients mix till all the sugar is dissolved.  Add the wet ingredients to the dry ingredients… mix well.

fill muffin cups about 3/4 full (I use a 3/4 cup measuring cup as a ladle, it helps a lot)  Crumble about 3/4 teaspoon of the streusel over the top of each cup.  Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

And review are coming in– Hubby says ‘WOW- they taste like the old-fashioned cinnamon bread from when I was younger”.  now that is sweet success.  (happy sigh)

(Adapted from the Gluten-Free/Dairy free Morning Glory Muffin recipe on About.com)

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