Thursday, January 7, 2010

"Everything But the Kitchen Sink" Wheat Free Muffins

This month's Everyday Food Magazine features a recipe from an Alaskan reader called "Healthy Morning Muffins". Since I have a couple of muffin maniacs in the house, I decided to make a varied version that are wheat free. That way, everyone can enjoy them. They are delicious. Here is my modified recipe...

"Everything But the Kitchen Sink" Muffins

1 1/4 cup brown rice flour (finely ground)
1/2 cup potato starch
1/4 cup tapioca flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 T baking powder
1 t baking soda
3/4 t xanthan gum
1/2 t cinnamon
1/4 t freshly ground nutmeg
1/4 t salt
1 cup old fashioned rolled oats
1/2 cup raisins
2 large eggs
1/2 cup milk
1/2 cup applesauce
1 medium ripe banana, mashed
1/4 cup olive oil
1/4 cup canola oil
4 medium carrots, peeled and shredded

Preheat oven to 375 degrees. Prepare 2 muffins tins, either with cooking spray or with cupcake liners.

Mix the dry ingredients (up to salt) in a large bowl with a wire whisk. Stir in oats and raisins. Set aside.

Whisk the eggs, milk, applesauce, banana and oils in a separate large bowl. Stir in the carrots.

Gradually add the dry ingredients to the wet. Fold in the carrots.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes. Cool on a wire rack, watch them disappear.

Store in an airtight container, up to 3 days.

Makes 18 muffins.

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