Pineapple Muffins
This recipe from “Gluten-Free Made Simple,” by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley and Marcia Schulz Dahlstrom (St. Martin’s Griffin) works well with several types of fruit. I substituted dried blueberries for the raisins to good effect, and have also used fresh strawberries instead of pineapple. I’ve also never felt the need to make the drizzle.
Ingredients
2 cups gluten-free all-purpose flour such as Bob’s Red Mill
1 cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 eggs, beaten
1 8-ounce can crushed pineapple, undrained
½ cup shredded carrot
½ cup golden raisins
¼ cup canola oil
1 teaspoon vanilla
½ cup chopped pecans (optional)
1 recipe Powdered Sugar Drizzle (optional)
Directions
Preheat oven to 375 degrees. Grease 24 muffin cups. Set aside. In a large bowl combine flour, sugar, baking powder, cinnamon, and ginger.
In a medium bowl mix eggs, pineapple with juice, carrot, raisins, oil, and vanilla. Slowly pour egg mixture into dry ingredients and stir until just moistened. If desired, fold in nuts.
Fill prepared muffins cups three-quarters full. Bake about 20 minutes or until golden brown. Cool for 3 minutes before removing from cups. If desired, drizzle with Powdered Sugar Icing. Keep muffins refrigerated after baking. This batter can also be made ahead and frozen for baking later. Serves 24
Nutrition Per Serving: 107 calories, 3 g fat, 0 g saturated fat, 18 mg cholesterol, 51 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein
POWDERED SUGAR DRIZZLE
Powdered Sugar Drizzle
In a small bowl stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla until smooth. Place in a small plastic sandwich bag, cut off corner of bag, and drizzle over muffins.
