A few years ago my sister Anna started having issues with gluten.
She wasn't allergic, but the doctors agreed there was some sort of intolerance. She cut it all out cold turkey, she was sick of feeling hungover after eating a piece of bread. Amazingly many skin issues, and joint issue she had had since adolescence started to clear up. The most difficult part of going gluten free was discovering how to recreate favorite baked goods which were not gluten full. She and I are firm believers that sometimes you need a trusty piece of cake in your purse. And who doesn't enjoy a nice muffin with coffee in the morning.
So when Anna and I decided to do a simultaneous baking challenge in our respective kitchens Rod was more than ready to taste test. We thought we would try one of my muffin recipes gluten free and gluten full.
The results are pictured here.
Rod had two. Anna had plenty for her purse this week. Noah who will only eating peanut butter and jelly these days had two mini's and Ella who has an eagle eye for pieces of nuts gobbled her's up. Michael and I had a few left to freeze for the week.
Success all around.
Morning Glory Muffins
1 cup unbleached flour
1 cup whole wheat flour
¼ cup oats (quick or whole)
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup nuts chopped and toasted (pecans, walnuts or almonds)
grate of nutmeg
2/3 cup of brown sugar
1 cup of milk (or unsweetened almond milk)
½ cup pumpkin puree or applesauce
1 teaspoon vanilla
½ cup oil, or butter melted
2 skinny carrots or 1 large carrot grated (or half a zucchini)
1 small apple or ½ large apple chopped
sugar or demerara sugar for sprinkling on top
Optional: ½ raisins, or dried cranberries
Preheat oven to 400.
Combine dry ingredients including nuts and set aside. Combine wet ingredients including fruit and veg. Combine wet and dry until just incorporated. Bake in prepared (meaning they need to be buttered or sprayed with cooking spray) muffin tins for 17 min. If you are making mini muffins bake for approximately 12-13 min.
NOTE: Demerara sugar is a crunchy brown sugar that is wonderful for sprinkling on top of muffins, cookies etc. Takes muffins to another level.
Morning Glory Gluten Free Substitutions
In place of flours:
1 cup ground gluten free whole oats
1 cup King Arthur all purpose gluten free flour
½ tsp xantham gum