Muffin Man

Our house designer, Will, introduced us to Flax Seed Muffins and we have become big fans. Retired Guy Jay has decided to trade in his King of Holiday Baklava title for Mill Pond Cottage Muffin Man. We made the first test-batch of gluten-free muffins this morning. Delicious!

Mill Pond Cottage Muffins

Preheat the oven to 350 degrees F. Grease or paper-line 12 large muffin cups

1 cup brown sugar
2 cups gluten-free flour
3/4 cup dried cranberries
1/4 cup ground golden flax seed
1/2 cup oatmeal OR 1/2 cup shredded coconut
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Mix the above ingredients together in a bowl, then add the following:

1 large apple shredded OR 1 cup shredded zucchini
2 packed cups shredded carrots
1 cup crushed pineapple (drained)
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup chopped pecans OR 1/2 cup sliced almonds
3 large eggs
1 teaspoon vanilla

Spoon batter into greased or paper-lined muffin cups. Bake 35 minutes or until a toothpick inserted into the center comes out clean.