My new favorite muffin. Super healthy for you. Incredibly delicious for breakfast, snack or dessert. This version is gluten-free, and made with coconut sugar which has a lower glycemic index, which is good for diabetics and low-carb people. It's also versatile, since you can add other fruits/veggies into the mix to keep things interesting.
MORNING GLORY MUFFINS
WHAT YOU NEED:
1/2 cup currants
1 cup gluten-free flour
1/2 cup coconut sugar
1 tsp. baking soda
1 tsp. xanthan gum (it's pretty expensive, but you only need to use a little bit, and it is pretty much the key ingredient to delicious gluten-free baking. do not get sneaky and try to omit—the texture will be off)
1 tsp cinnamon
1 tsp fresh minced ginger, or 1/2 tsp powdered ginger
1 cup shredded carrots
1/2 cup fresh apple cubes or canned crushed pineapple, drained
1/2 cup unsweetened coconut flakes
1/2 cup walnuts
1/3 cup Olive Mill Toasted Walnut Oil
1 tsp. vanilla
2 TBS. water
WHAT YOU DO:
-Preheat the oven to 375 degrees.
-Soak the currants by covering them with hot water.
-In a medium sized bowl, mix dry ingredients.
-Put carrots, apples or pineapple, coconut and walnuts in a large bowl.
-Pour dry ingredients into large bowl with fruit and nuts and mix well.
-In medium sized bowl (use the same bowl to save dishes!) whisk together eggs. walnut oil, vanilla and water.
-Blend wet mixture into fruity mixture in large bowl.
-Drain currants, and stir those in last.
-Spoon batter into 12 muffin cups, and bake for 25-27 minutes, until the tops spring back lightly and the muffins are a golden brown.
EAT! They freeze well, too!