Wheat-Free Morning Glory Muffin
Haven’s Café & Bakery, Lenox
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.