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Tuesday, February 15, 2011

Morning Glory Muffins

Dry ingredients
1 cup millet flour
3/4 cup sorghum flour
1/2 cup tapioca flour or starch
1 cup brown sugar
3 T ground cinnamon
1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
1/2 t xanthan gum (can be left out)

Wet ingredients
3 large eggs
3/4 cups unsweetened applesauce
1/2 cup vegetable oil
1 t vanilla extract
2 cups grated carrots
1 medium apple (Granny Smith)
1 (8 oz) can crushed pineapple, drained
1/2 cup sweetened, flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts

1. Preheat oven to 400 degrees F after you place muffins in turn it to 350 degrees F. Line two 12-cup muffin pans with paper liners.
2. In a large bowl, whisk together the dry ingredients (except brown sugar, that could be added after the wet ingredients)
3. In a medium bowl, mix together the eggs (for 1 min), oil, and vanilla. (use medium-high speed with a handheld mixer or medium speed with a stand mixer). Add the dry ingredients and continue to blend for 1 minute. Using a wooden spoon, stir in the carrots, apple, pineapple, coconut, raisins, and walnuts.
4. Spoon batter into prepared muffins cups so they are two-thirds full.
5. Bake for 25-35 minutes or until a tester inserted into the center of a muffin comes out clean.
6. Cool muffins in the pan for 5 min. Remove muffins from pans and cool completely on a wire rack. Store in a airtight container.
Makes 2 dozen muffins

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