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 tsp ground nutmeg
1/8 to 1/4 tsp ground ginger
1 tsp ground cinnamon
3 to 4 TBSP 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 TBSP vegetable oil
2 TBSP frozen orange juice concentrate, thawed
1/2 cup whole milk (alternative milk may be used)
1/2 tsp 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″ lightly greased loaf pan; bake 45 to 50 minutes at 350 degrees or until cake tester comes out clean.
From Nantucket Morning Glory Cafe