Gluten Free Morning Fruit and Veggie Muffins

20130813-120755.jpg

Gluten Free Morning Fruit and Veggie Muffins

Ingredients:

1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

20130813-120823.jpg

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Gluten Free Morning Fruit and Veggie Muffins

20130813-120755.jpg

Gluten Free Morning Fruit and Veggie Muffins

Ingredients:

1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

20130813-120823.jpg