Today is Easter so you would think I would post something Eastery...well, as much as I would have loved to write about homemade peeps, cream eggs, peanut butter eggs, etc. (Which it is my intention to make every year.) I just never get around to doing it. This year I felt like Easter snuck up on me...so even though I am making dinner today I decided that I was going to raid my pantry and fridge. I like having things I can grab in the morning for a quick breakfast. I decided on muffins, I had a mango that needed to be used and various other fruits and veggies. There are two major changes I would do with this recipe that I wasn't really paying attention to while I was adding all the ingredients. The first one is the sugar, I would substitute some of the white sugar with some honey or just cut it back all together, depending on the fruit you use you may not need so much. And two, the oil...oh my, as soon as I poured it in the batter I thought "What the hell am I doing!?!" a cup of oil is A LOT, and I have apple sauce and bananas...shame on me! So at the end of the directions I will let you know the substitution quantities.
GFG Fruit & Nut Muffins
(Gluten Free Goodness)
1 1/4 cups sugar
2 1/4 cups gluten-free all purpose flour
1 teaspoon xanthan gum*
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup carrots, grated
1/2 apple, peeled and shredded (I would have used a whole, but the one I used happened to be half eaten)
1 mango, diced
1/2 cup blueberries
3/4 cups craisins
1/2 cup zucchini, shredded
1/2 cup chopped pecans
3 large eggs
1 cup vegetable oil**
1 1/2 teaspoon vanilla
ground flax seed
Preheat oven to 350 degrees, prepare a muffin pan with either liners or cooking spray.
Mix together the sugar, flour, xanthan gum, cinnamon, baking soda, baking powder and salt. Set aside.
Combine all the fruit, veggies and nuts in a bowl. (You could use any combination of what you have on hand, but try to keep the moisture levels similar)
Add the fruit and nut mixture to the dry ingredients and stir to combine. Add the eggs, oil**, and vanilla. Mix well.
Pour batter into the prepared muffin pan filling about 3/4 of the way full. Sprinkle muffins with about 1/4 tsp of flax seed. Bake for about 20 minutes or until a toothpick inserted comes out clean.
*Only add If your flour mixture does not already includes xanthan gum or guar gum.
**Oil substitutions that would be great in these muffins:
Use 1 cup of unsweetened apple sauce
Use 3/4 cup mashed ripe banana (about one banana)
Use 3/4 cup of any other fruit puree or butters
Use 3/4 cup drained crushed pineapple
**Featured on Gluten Free Tuesday Linky 8/13/2013 with Easy Green Mama**