I often shop at Choices Market, but despite hearing raves about Whole Foods, there are none near my home and as such, I have never visited the store. I also had never visited their website, until a co-worker pointed out to me that they had oodles of recipes on their site. When I typed “gluten-free” into their search engine, I was ecstatic to have over 800 hits.

There are a number of recipes that I want to try, but the one that caught my attention almost immediately was for MORNING GLORY MUFFINS. I have seen “morning glory muffins” in cafes and coffee shops and have always been intrigued by the wholesome combination of fruits and vegetables, but I never expected to find a recipe, already adapted to be Gluten-Free.

I worked from home today and took advantage of that fact; I made some muffins during lunch. I made a minor changes to the flour ratio, as I find Quinoa flour a little overwhelming in flavour (and I didn’t have a cup on hand anyways). Overall I was hugely impressed, these muffins have great texture, great flavour and a pretty high healthy quotient in my books.

I don’t usually re-post other people’s recipes, but the link has changed in the past few days due to some website re-organization and I just don’t want to lose it.

My changes to the recipe:

  • Replace 1 cup of Quinoa Flour with:
    1/2 cup Quinoa Flour, 1/4 cup Sorghum Flour, 1/4 cup Brown Rice Flour
  • Replace 1 tart red apple with:
    1 granny smith apple

—————————————-

Gluten-Free Morning Glory Muffins

Makes 18 muffins

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these nutritious and satisfying muffins. You can also try our Whole Grain Morning Glory Muffins.

Ingredients

2/3 cup canola oil
1/2 cup evaporated cane sugar
1/4 cup natural brown sugar
1 teaspoon gluten-free vanilla extract
3 eggs
1 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup seedless raisins
1/4 cup toasted coconut flakes
1 teaspoon grated orange zest
1 tart red apple, unpeeled, cored, and finely chopped

Method

Preheat oven to 350°F.

Put oil, cane sugar, brown sugar and vanilla into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum and salt into a second large bowl and stir well to combine. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.

Advertisements