Gluten Free Morning Glory Muffins (Semi-Homemade)
Before being told that I had to observe a strict gluten-free diet, I was a huge lover of “all -things-muffin”. One type or another was always in my kitchen!
Now, as you know my goal is to bring our old favorites into the G-F lifestyle as easily as possible for the busy cook with loads of work to do, as well as the retiree whose income can’t afford too many ingredients.
This recipe eliminates the need for several flour types and gums, and utilizes a muffin mix that we’re gonna dress up for our “Morning Glory Muffins”. So, take a look and give it a try!
This recipe used the entire box of “Gluten Free Pantry Muffin Mix” and yielded 18 regular size ( not jumbo) muffins. If you don’t need that many, you can halve everything and save the remaining half of the boxed mix for a later baking. Just place their mix in a tightly sealed baggie and store in the fridge.
1 Box of Gluten Free Muffin Mix ( 15 0z box)
6 tbsp. Softened Butter (or Margarine if going dairy free)
2 eggs, slightly beaten
½ tsp G-F pure Vanilla Extract (Imitation Vanilla is not g-f)
1 cup Milk ( or your dairy-free sub.)
3/4 cup Shredded Flake Coconut ( sweetened is fine)
3/4 cup chopped Walnuts
3/4 cup Raisins
2 Carrots-peeled and chopped
1 Tart Apple- such as Granny Smith.( Not delicious apple)
½ cup Canned Pineapple-drained of liquid. Later we’ll squeeze out more liquid from this and the apples.
½ teas. G-F Molasses
First step is to heat the oven to 350 degrees and place the coconut flakes and walnuts on a baking sheet and toast until the coconut is lightly golden. Do not brown. Keep your eye on them. Then cool for a few minutes.
We will need to grate all of the ingredients we’re adding to the mix. So, while those 2 items are in the oven getting all golden and yummy,
Peel and chop the carrots. Then place in a food processor to grate. Remove from machine and set aside.
When the coconut and walnuts are out and a little cooler, place in processor and grate these as well. Remove and set aside.
Peel and slice the apple, then place in food processor. Remove when shredded and do the same with pineapple.
Put the apple bits and shredded pineapple in a paper towel or two, and squeeze out as much liquid as possible. We don’t want soggy muffins! So far, you have shredded carrots, apple, pineapple, coconut and walnuts!
Preheat oven to 350 degrees.
Line regular muffin tin with foil liners, or spray a pan with a gluten-free spray. You can also grease w. margarine if you prefer. ( I love the liners and they are often on sale, so stock up when you can.)
In a large mixing bowl, combine the softened butter or margarine, slightly beaten eggs, vanilla, and milk.
Add the molasses and beat for a minute.
Add the dry mix, slowly, and beat for only a minute or so, until combined.
Spoon in those fruits, coconut and nuts, along with raisins and combine well so all ingredients are well blended.
Almost there….hang in! Place the batter in the tin filling ALMOST to top, but not quite.
Bake at 350 degrees for approximately 16 to 20 minutes. Ovens vary, so keep your eye on them. A toothpick test works well for these.
Cool on a wire rack before storing. If placed in a sealed container when warm, they’ll form moisture and become soggy.