Top Of The Morning Muffins Recipe

Name: Top Of The Morning Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 1.05 ounces tapioca flour (about 1/4 cup); 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup non-dairy buttery spread; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs, lightly beaten; 1/2 cup applesauce; 1 cup shredded carrot; 1/3 cup flaked sweetened coconut; 1/4 cup raisins; Cooking spray; 1/4 cup chopped walnuts

Servings: persons

2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup non-dairy buttery spread
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup applesauce
1 cup shredded carrot
1/3 cup flaked sweetened coconut
1/4 cup raisins
Cooking spray
1/4 cup chopped walnuts

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
3
Place buttery spread and sugars in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce. Add flour mixture; beat at low speed just until combined. Stir in carrot, coconut, and raisins.
4
Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

775

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2.6 ounces white rice flour (about 1/2 cup), 2.3 ounces brown rice flour (about 1/2 cup), 2.1 ounces sweet white sorghum flour (about 1/2 cup), 1.05 ounces tapioca flour (about 1/4 cup), and more.

Yes, Top Of The Morning Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Top Of The Morning Muffins

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