Wheat-Free Morning Glory Muffin

Haven’s Café & Bakery, Lenox

mornGloryMuffin

Yield: 12 muffins

  • 5 eggs
  • 1 cup rice bran oil
  • 2 teaspoons vanilla extract
  • 2 cups rice flour
  • 1¼ cups sugar
  • 1 cup oats
  • 1 cup unsweetened, flaked coconut
  • 1 cup golden raisins 1 apple, grated
  • 2 cups grated carrot
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

Preheat oven to 350°.

Grease or line a standard muffin tin with paper baking cups. In a medium mixing bowl, whisk together the eggs, oil and vanilla extract.

In a separate bowl, mix together all of the other ingredients. Add wet mixture to the dry mixture. Mix until batter is evenly moistened. Fill muffin cups ¾ of the way. Bake 20 to 24 minutes.

Muffins are done when a toothpick inserted into the center of the muffin comes out clean.

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