I make these Morning Glory muffins any time of year but it was a special treat to make them with carrots from my garden and apples from a friends’ apple tree.
Muffins are the easiest thing to bake and that’s true for gluten free baking too. Morning Glory Muffins typically have grated carrot and apple, chopped nuts, raisins and shredded coconut. This is a delicious combination and it feels like a healthy choice when you put grated carrot in your baking.
There is a never-ending supply of gluten free muffin recipes but this is an old family recipe. We put it in our Burnett family cookbook that we printed for our family reunion in 1995. It was already an old favourite so I just wanted to make a gluten free version of it.
A Gluten Free Flour Mix
Like many home cooks, the convenience of a gluten free flour mix is appealing. Whether it’s homemade or store bought the main thing is that it’s working for you. If you’re not happy with the taste or texture of your baked goods consider trying another flour mix. Have a look at this post, 11 Gluten Free Flour Recipes.
Many gluten free bakers recommend a combination of 40% whole grain flour and 60% starch. Weighing flour gives the most accurate results so I use a digital scale to make my flour mix. But then I bake using cup measurements because that’s the way I’ve been doing it for more than 30 years. For my everyday style of cooking this works for me and that’s how I write my recipes. This is the flour mix recipe I use.
- 300 g sweet rice flour
- 300 g potato starch
- 200 g sorghum flour
- 200 g millet flour
The recipe is in a separate post and the recipe description includes tips on making and storing your own gluten free flour mix. This video shows how I do it.
Get The Tools
Many people struggle with baking, gluten free or not. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of certain recipes. These are just some of the many factors that challenge us everyday home cooks. But when you bake something that turns out, this is the joy of baking.
My advice is to buy quality bakeware, it doesn’t need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it’s up to you to get in the kitchen, bake up a storm, make a few notes and keep your favourite recipes. Here are a few tools for baking muffins:
- regular size muffin pan in 6 or 12 cups, my choice for everyday snacks
- portion scoops to efficiently fill all those muffin cups
- mini size muffin tin for a change from the ordinary
- silicone muffin baking pan, 6 or 12
- ceramic coated muffin tin
- regular round silicone muffin liners or a set of different shaped muffin liners
I’d love to hear if you liked this recipe or how it turned out in your kitchen. Let me know in the comments below.
More Recipes – A Round Up of Gluten Free Muffins
|2 cups gluten free flour (I used my mix)|
|3/4 cup sugar|
|2 tsp baking soda|
|2 tsp cinnamon|
|½ tsp salt|
|½ tsp xanthan gum (optional)|
|2 cups grated carrot|
|½ cup raisins|
|½ cup chopped walnuts|
|½ cup coconut|
|1 apple, peeled and grated|
|2/3 cup vegetable oil|
|2 tsp vanilla|
- Preheat oven to 350°F.
- In a large bowl mix together flour, sugar, baking soda, cinnamon and salt.
- Add carrot, raisins, walnuts, coconut and apple to the dry ingredients and mix in.
- In a small bowl beat together the eggs, oil and vanilla. Add to the above mixture and stir until combined.
- Scoop batter into paper lined muffin tins and bake in preheated oven for 20 minutes or until a toothpick inserted in the middle of each muffin comes out clean.