Recipe of the Day

I found this muffin recipe in Everyday Food. Fawn Dixon, in Fairbanks, Alaska submitted it to the magazine (thanks Fawn these are amazing and they worked well with gluten free flour). I made them up using The BlueChip groups featherlite rice flour all purpose baking mix. They turned out great. They are a great breakfast muffin. The batter is really think so don't panic. They are also a little labor intensive (if you grate the carrots by hand) but well worth the work.

Healthy Morning Muffins

Nonstick cooking spray
1 1/4 cups all-purpose flour, spooned and leveled (use your favorite gluten free variety)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats (BlueChip group also sells gluten free rolled oats)
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. If you are using a non-stick muffin pan do not use cooking spray it ruins the pan :). In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

2. Fill each muffin cup woth 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes (remember with gluten free flour cooking times do need to be increased. Make sure you adjust times accordingly). Serve murrins war or at room temperature. (to store. keep in an airtight container, up to 3 days).

Try this recipe and let me know how you like it. I added a cup of coconut when I made them because I like it. :) I'm use there are several other add ins you could use. What ever you like.

This recipe comes from the January/February issue #69 of Everyday Foods a Martha Stewart Magazine 2010 pgs 120-121.