Seeded Morning Glory Muffins
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Maple Sugar1 tsp
Baking Soda1 tsp
Ground Cinnamon1.5 tsps
Salt2 large
Egg (at room temperature)1 tsp
Pure Vanilla Extract1 cup
Carrot (grated)1 cup
Raisin1 cup
Sunflower Seed3 cups
White Rice Flour (435 grams)1.5 cups
Tapioca Flour (187 grams)1 tbsp
Xanthan Gum (8 grams)Directions:
1
Preheat the oven to 325 degrees F
2
Line a 12-cup muffin pan with paper liners
3
In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt
4
In a small bowl, whisk together the eggs, oil and vanilla
5
Add the wet ingredients to the flour mixture and whisk to combine
6
Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat
7
Divide the batter among the muffin cups, filling each about three-quarters full
8
Sprinkle the tops evenly with sesame seeds
9
Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes
10
Let the muffins cool completely in the muffin pan set on a rack
11
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt