Top of the Morning Muffins

Photo: Oxmoor House

A breakfast of one of these homemade muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.

Yield: Serves 16 (serving size: 1 muffin)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 8.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 2.2g
  • Carbohydrate: 28g
  • Fiber: 1.5g
  • Cholesterol: 23mg
  • Iron: 0.6mg
  • Sodium: 224mg
  • Calcium: 17mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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 350° 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.
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