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

 

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

·         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 4x8-inch lightly greased loaf pan; bake 45 to 50 minutes at 350 degrees or until cake tester comes out clean.

 

Yield: 14 to 16 muffins or 1 loaf