August 7th, 2012 by Leanne Vogel
I love bringing along homemade muffins with me on hotel vacations. They’re fantastic for snack or breakfast, can be filled with protein and healthy fats (which I always seem to lack when I travel), and even if they get squished during my trip, they still taste (more…)
July 31st, 2012 by Teri Gruss, MS
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: (more…)
May 18th, 2012 by Jenny Manseau
For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked. This is also the only meal that I get jealous of people without celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convenience of stopping at Starbucks (which we have two on campus) to grab something quick to eat.
Making eggs, or pancakes in the morning is just not an option. It would take too long, can’t really eat it on the go, and I would take the risk of making too (more…)
May 9th, 2012 by Lois Parker
Quinoa is a very nutritious food, being a complete protein, but it can have a rather acrid flavour. This is caused by the coating the seed has to discourage insects from eating it. If you rinse whole quinoa you can get rid of this. I have used rinsed quinoa in these muffins, which I then toasted to a light brown before adding to the flour. The whole quinoa gives a crunchy texture. If you don’t want this blitz the quinoa in a blender to get a smooth texture.
May 7th, 2012 by Kimberly Bouldin
Guess what I was doing the other day? Browsing Twitter! Imagine that? I was instantly drawn to these Easy Cinnamon Muffins that Jo-Lynne shared. I knew that Jon would love them, so I pre-heated my oven and got down to work.
Jo-Lynne’s recipe is not gluten-free, so I converted it to be gluten-free using Gluten-Free Bisquick. Since the GF Bisquick already has leavening & salt in it, I omitted the baking powder & salt in her recipe. Hindsight says that this may have not been the wisest choice, but the end result was fantastic, so I am not too worried about it. Adding the (more…)
September 26th, 2011 by Darla
Based on the contents of my past few CSA boxes, zucchini is doing really well this year. Or at least there’s a lot of it growing. It’s a veggie that you can easily add to just about anything, and that’s pretty much what I’ve been doing with it. Grated, it makes a wonderful “raw” pasta substitute, I love it lightly stir-fried with other veggies, it’s delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there’s always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.
I started looking online for gluten free zucchini bread recipes, and I came across some zucchini mini muffins with chocolate chips over on Elana’s Pantry. I love that website, and I have her Gluten Free Almond Flour cookbook, which I use regularly. She now also has a Gluten-Free Cupcakes book, which is now on my wish list, if anyone is feeling generous.
But I digress. Here is the original Gluten Free Zucchini Chocolate Chip Mini Muffins recipe, and the only things I changed were my typical substitutions using (more…)
July 28th, 2009 by Cleo Libonati, RN, BSN
Irresistably satisfying and always welcome! Antioxidant applesauce and raisins, fiber laden rice bran, cinnamon, and fresh eggs enrich a rice flour base in this classic muffin. Our nutritious version is moist with great aroma and keeps well.
A standard muffin pan for 12. Paper liners for the cups are optional but make clean-up easier. A hand mixer is optional.
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