Teri Gruss, MS

Gluten-Free, Dairy-Free Morning Glory Muffin Recipe

by Teri Gruss, MS on July 31st, 2012


Gluten Free Works Author Teri Gruss

Gluten-Free Morning Glory Muffins
2010 © Teri Lee Gruss, licensed to About.com, Inc.

The original Morning Glory muffin recipe is said to have originated on Nantucket Island, the creation of Chef Pam McKinstry. I can’t think of a better gluten-free breakfast and snack muffin than Morning Glory muffins with well over a quart of healthy fruits, carrots and nuts added. And these fragrant cinnamon spiced muffins are gluten and dairy free.

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.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients:

  • 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
  • 3 large eggs
  • 1 cup light olive oil OR canola oil
  • 1 1/2 teaspoon vanilla

Preparation:

Preheat oven to 350° F / 176° CGrease 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 minutes, or until a toothpick inserted in the center comes out clean.Yield: About 2 dozen standard size muffins
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.

 

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Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.


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