This recipe is inspired by Pam McKinstry’s 1978 recipe for Morning Glory muffins (named after her Morning Glory Café on Nantucket Island)* – and my present self-imposed gluten-free and dairy-free diet.
There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
I made a few adjustments and substitutions because that is how I roll. No coconut, pineapple, or vanilla for example (vanilla makes the roof of my mouth itch). I used Chinese five-spice instead of cinnamon and subbed dried cranberries for raisins. I had some gluten-free rolled oats in the pantry and threw them in with reckless abandon because what the hell.
I also used Forager’s Cashewgurt® (specifically, I used the Vanilla kind), a dairy-free, gluten-free, soy-free, alligator-free, dolphin-free treat that I normally use in my morning smoothie. I thought it would add a moist or even silky texture to the recipe – and was not disappointed.
Now, I generally don’t like gluten-free breads. The last one I made was like Thor’s hammer – so heavy it was almost impossible to lift let alone eat. But this recipe gives me hope. The moist, fruity, chewiness is a true delight to the palate. In a blind test, I would not have guessed these were gluten-free.
Gluten-Free Mostly Morning Glory Muffins
There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
Ingredients
Dry Ingredients
- 1 cup white rice flour
- ¼ cup cornstarch
- ¾ cup granulated sugar
- 1 ½ teaspoon Chinese Five-Spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
Wet Ingredients
- 2 large eggs
- ¾ cup Forager Cashewgurt®
- ¼ cup vegetable oil
Chunky Ingredients
- 1 cup grated carrots
- 1 Granny Smith apple peeled and grated
- ½ cup strawberries cut up
- ¼ cup dried cranberries
- ¼ cup coarsely chopped walnuts
- ¼ cup gluten-free rolled oats
- 2 tablespoons chia seeds
Instructions
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Preheat oven to 350F degrees. Line muffin pans with paper liners.
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In a bowl, whisk together the dry ingredients and set them aside.
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In a another bowl, mix together the eggs, Cashewgurt®, and oil (use a hand-held mixer on medium-high speed).
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Add the dry ingredients and blend for 1 minute.
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Using a spoon, fold in the chunky ingredients.
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Fill the prepared muffin cups 2/3 full.
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Bake for 35 minutes or until ye olde toothpick comes out clean.
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Place muffins on a wire rack to cool.
* “Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.” — Earthbound Farm