At last…a gluten-free cousin of the wildly popular muffin originated by the Nantucket Morning Glory Café

Toss together in a large bowl:

  • 2 cups Gluten Free Pantry Muffin and Scone Mix
  • 1/4 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 to 4 Tablespoons chopped raisins or dried currants
  • 1/4 cup shredded dried coconut (preferably unsweetened)
  • 1/4 cup chopped pecans or walnuts (optional)

Combine well in a medium bowl:

  • 2 whole eggs, lightly beaten with a fork
  • 6 Tablespoons vegetable oil
  • 2 Tablespoons frozen orange juice concentrate, thawed
  • 1/2 cup whole milk (alternative milk may be used)
  • 1/2 teaspoon gluten-free vanilla extract

Stir wet mixture into dry ingredients, combining thoroughly. Add 1/2 cup shredded raw carrots and 1/3 cup canned crushed pineapple, well drained. (Note: May substitute grated raw apple, or a combination of both. Traditional Morning Glory Muffins use both, but excess damp add-ins or pineapple that is not well drained gives too wet a muffin and a loaf that is difficult to slice.)

For muffins: Bake 15 to 16 minutes at 350 degrees. Or bake in a 4×8-inch lightly greased loaf pan; bake 45 to 50 minutes at 350 degrees or until cake tester comes out clean.

From Nantucket Morning Glory Cafe