Gluten-Free Morning Glory Muffins
(from Whole Foods web site)
Wet Ingredients
3 eggs
1/2 cup evaporated cane sugar (or white sugar)
1/4 cup natural brown sugar
2/3 cup canola oil
1 tsp gluten free vanilla extract
Dry Ingredients
1 cup quinoa flour
1/2 cup tapioca starch
1/2 cup potato starch
2 tsp baking soda
2 tsp cinnamon
2 tsp xanthum gum
1/2 tsp sea salt
Mix-ins
1 tart red apple, unpeeled, cored, and finely diced
1 cup grated carrot
1 cup grated zucchini
1/2 cup raisins
1/2 cup toasted chopped walnuts (or pecans)
1/4 cup toasted coconut flakes
1 tsp grated orange peel
Procedure
Preheat oven to 350 F.
Combine the wet ingredients in a large bowl and whisk by hand to incorporate air into the mixture, about one minute.
Combine the dry ingredientss in a separate bowl, and add, along with mix-ins to the wet ingredients, using a rubber spatula to mix it all together.
Scoop into paperlined muffin tins.
Bake 25 min