Morning Glory Muffins Gluten Free

Cooking with children is a wonderful way of teaching them to give back to their community, their social and religious groups. 

A dear senior member of our small church past away this week and there was a call from the pulpit for people to make sandwiches and cupcakes or muffins for the funeral meal.

Emily and Ruth did not know this member however had heard his name spoken in our home whenever we played crokinole a game much loved by Israel. 

What happened to him was their first response and when we had answered this question to their satisfaction we asked if they wanted to contribute the make of the funeral meal.

So on the Sunday before Christmas we found ourselves in the kitchen making Morning Glory Muffins (gluten free) with our granddaughters.

This is a recipe that we have been making since the early 1980’s and is our go to recipe when the call is given for muffins.

Ingredients:

• 2 cups gluten free flour (½ cup almond flour, ½ cup rice flour, ½ cup coconut flour, ½ cup tapioca flour, ½ teaspoon xanthan gum)
• 1 white sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoons salt
• 2 cups grated carrots
• ½ cup raisins
• ½ cup roughly crushed nuts, we used pecans
• ½ cup shredded coconut
• 1 apple cored and grated
• 3 eggs
• 1 cup coconut oil melted
• 2 teaspoons vanilla

Directions:

1. In a large bowl shift together the flour, sugar, baking soda, cinnamon and salt
2. In a separate bowl mix together the eggs, oil, and vanilla once fully combined add this to the flour with the carrots, raisins, nuts, coconut, and apple.  Mix well.
3. Spoon the batter into muffin cups or a well-greased muffin pan.
4. Bake for 20 to 30 minutes at 350 degrees F.
5. This recipe make 2 dozen small muffins or 14 large muffins.

Ruth enjoyed crushing those nuts way too much :)

Grandma Snyder

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