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Morning Glory Muffins

By Camilla Saulsbury

Morning Glory Muffins

Perfect for back to school/work!

These delightful muffins are North American classics. They're great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked, says author of 150 Best Gluten-Free Muffin Recipes, Camilla Saulsbury

     Preheat oven to 350°F (180°C)

     Two 12-cup muffin pans, 18 cups greased



21⁄4 cups     Brown Rice Flour Blend  (see below) 550 mL

1 tbsp     ground cinnamon     15 mL

2 tsp     baking soda     10 mL

1⁄2 tsp     salt     2 mL

1⁄2 tsp     xanthan gum     2 mL

11⁄4 cups     granulated sugar     300 mL

3     eggs     3

3⁄4 cup     unsweetened applesauce     175 mL

1⁄2 cup     vegetable oil     125 mL

1 tsp     vanilla extract     5 mL

1     can (8 oz/227 mL) crushed     1

     pineapple, drained and patted dry

2 cups     shredded carrots     500 mL

1 cup     shredded peeled tart-sweet     250 mL

     apple, such as Braeburn, Gala or Cortland

1⁄2 cup     sweetened flaked coconut     125 mL

1⁄2 cup     raisins     125 mL

1⁄2 cup     chopped pecans, toasted     125 mL

1.     In a large bowl, whisk together flour blend, cinnamon, baking soda, salt and xanthan gum.

2.     In a medium bowl, whisk together sugar, eggs, applesauce, oil and vanilla until well blended.

3.     Add the egg mixture to the flour mixture and stir until well blended. Gently fold in pineapple, carrots, apple, coconut, raisins and pecans.

4.     Divide batter equally among prepared muffin cups.

5.     Bake in preheated oven for 30 to 35 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.


Tip: Where you place muffins - or any other baked goods - in the oven makes a big difference to the end result, because different areas of the oven are different temperatures. The center of the middle rack usually has the most even temperatures. Be sure to leave at least a few inches between the oven wall and your baked item so natural hot air convection currents can bake your item evenly.



Brown Rice Flour Blend

Here's the recipe for the all-purpose blend I use in the majority of the recipes in this collection.

Makes 3 cups (750 mL)

2 cups     finely ground     500 mL

     brown rice flour

2⁄3 cup     potato starch     150 mL

1⁄3 cup     tapioca starch     75 mL

1.     In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.