Monday, January 26, 2015

top of the morning

A couple weeks ago I was looking through my cookbook shelf and found an old magazine that I bought last summer. It's the Cooking Light "Food Lover's Gluten-Free Cookbook", and there are are a ton of great recipes inside. I decided to try the "Top of the Morning Muffins" to change up my breakfast routine and was so glad I did. These are really good and worth the effort of homemade muffins!

Top of the Morning Muffins
adapted slightly from Cooking Light Magazine

1 3/4 cup gluten-free flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup applesauce
1 cup shredded carrot
1/3 cup flaked sweetened coconut
1/4 raisins
cooking spray
1/4 cup chopped walnuts

Preheat oven to 350. Combine flour, xanthan gum, baking soda, cinnamon, salt, ginger, and nutmeg in a medium bowl and stir to combine. In a separate bowl combine butter and sugars. Add eggs, one at a time, mixing well after each addition. Stir in applesauce. Add flour mixture and mix until just combined. Stir in carrot, coconut, and raisins. Line a muffin pan with paper liners and coat with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake for 25 minutes at 350. Cool 10 minutes before removing from pan. Enjoy!

If you're not gluten-free like me, I think these would work equally well with all-purpose flour and no xanthan gum.

 They look as good as they taste! Mine came out looking exactly like this photo from the magazine.

Hope you'll give these a try! Happy Monday!

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