Thursday, 13 February 2014

Gluten Free Morning Glory Muffins



February is Hot Breakfast Month

Gluten Free Morning Glory Muffins

In the early 1980’s we moved to Neustadt Ontario CA.  Here we worked with an amazing group of men and women who both worked and lived within a supportive community for the developmentally delayed.
Children cracking eggs
 Our job was to develop the small farm and acreage creating both jobs and income for the community.   The first year we had an abundant carrot crop and went in search of recipes to use.  We landed on Morning Glory Muffins.  These muffins were a hit with both the residents and staff and we started to sell them through a local grocery store.
Children mixing ingredients for muffins

One Friday evening when we were delivering our weekly supply of muffins we were in time to hear a traveling sales man say to the clerk that he believed that “these muffins are saving my life”. 


As we age Grandpa Snyder and I have had to limit the amount of gluten in our diet and we have started to reminisce as only the old will do and these morning glory muffins are on the list.  That is why this weekend I set about coming up with a morning glory muffin that is gluten free, lower in fat and sugar.  Our grandchildren were visiting and help in the creation with the result being a resounding “These are really good Grandma” the secret ingredient in Apple Butter.

Gluten Free Morning Glory Muffins


Ingredients
½ cup honey (melted we used unpasteurized from a local farmer)
1 cup quinoa flour *
½ cup potato starch *
½ cup tapioca starch *
1 teaspoon xanthan gum *
2 teaspoons cinnamon (I add extra cinnamon because I love this spice)
2 teaspoons baking soda
½ teaspoon salt
3 large carrots (grated)
2 apples (grated)
½ cup raisins
½ cup coconut flakes
¾ cup chopped nuts (we use a mix of walnuts and pecans)
3 eggs                       
2/3 cup apple butter
1 teaspoon vanilla
1/3 cup melted coconut oil
Zest of one lemon
Note: if you are not looking for a gluten free muffin substitute those items with a * and add 2 cups of all purpose flour

Directions
Mix all the dry ingredients together
Add all of the wet ingredients and mix until well incorporated.
Fill muffin tins with batter level with the top of the tin
Bake at 350 F for 30 to 40 minutes
Enjoy

Grandma Snyder
©2013 to 2015 twosnydergirls

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