This year I’ve started volunteering once a month for coffee hour between services at Spiritual Living Center of Atlanta. Not only is it good service to this welcoming community I really love, it’s a great way to make some goodies for this blog and NOT have them around the house! …. and believe me, this recipe is one I’d eat way too much of it, if I kept it around the house!
There are a lot of people at SLCA who eat a healthy diet, so I thought I’d make some gluten free carrot mini muffins. Since I’ve not done much gluten free baking, I went to King Arthur Flour’s site and found their Gluten Free Morning Glory recipe, from which to start. I improvised a little, based on what I had in the pantry (don’t I always?!). My version is full of carrots, pecans, currants, coconut and dates. Ok, there’s brown sugar in them, so they’re not that healthy, but gluten free is a start – no?! (and there were none left, so apparently that wasn’t a big concern.) I served a nice big bowl of fruit alongside.
I made mini muffins for the coffee hour. The recipe makes about 28-30 mini muffins. I like mini muffins for a couple of reasons. First, a mini muffin is just a nice little taste, when you’re serving several items. Second they only take 11 minutes to bake. I used currants instead of raisins, because they’re so much smaller. I chopped the pecans finely, as well. This way each muffin had a variety of ingredients in it, instead of one large raisin or nut). Two other changes from the original recipe – I scraped beans from a full vanilla bean instead of vanilla extract, because apparently vanilla extract has gluten (who knew!). I also used ginger paste instead of ground ginger, adding them in with the wet ingredients.
Trust me when I say these muffins are so delicious I’ll make them again – even when I don’t need something gluten free! I’m thinking these may make an appearance at my cookie swap in December. But don’t wait until December to try them for yourself!