Gluten-free Morning Glory Muffins

Trolling back through previous posts, I just realized that I had taken pics of these muffins and taunted you all with those pics on foodbuzz and twitter, but never actually posted the recipe.  I’ve tinkered with it a bit in the meantime, and I think its time to share!

One of the “magic” ingredients in these muffins is teff flour.   Ok, its not really magic, it just does really nice things to baked goods — adds lots of bounce and structure.  With the addition of the teff, they are pretty darn close to the wheat-based version of this that I make.  The more things I bake with teff flour, the more I like it — a lot!!!

I like muffins with lots of stuff in them — and these are one of my favourite, full of carrots, pineapple, coconut,  and raisins, with nice warm spice notes in the background.

Gluten-free Morning Glory Muffins

Preheat oven to 325 degrees (F)

• 2 cups gluten-free flour mix (288 grams) *
• 2/3 cup teff flour (80 grams)
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon xantham gum

Mix dry ingredients together in a medium bowl and set aside

in a large bowl, whisk together the egg replacer and milk until very foamy, like beaten egg-whites, then add the oil

• 3 Tablespoons Ener-g egg replacer
• 1 cup rice milk
• 1 cup grapeseed oil

Add the dry ingredients to the wet, and mix until well combined.  Then fold in:

• 1 1/4 cup chopped pineapple
• 2 3/4 cup grated carrot
• 1 1/2 cup dried, unsweetened coconut
• 1 cup raisins

portion into muffin tins, and bake for 30-35 minutes.

Makes 16-18 muffins

* I use a blend comprised of 2 parts garfava flour, 1 part millet flour, 3 parts pototo starch, 3 parts tapioca starch