Most muffin and quick bread recipes include a very large amount of sugar, producing a cloyingly sweet breakfast. This Gf-Zing! recipe uses less sugar (and some honey), and is gluten free.
Mix Dry ingredients in a large bowl:
1 cup Bette Hagman’s Featherlight Mix, or other GF flour
3/4 cup cornmeal
1/2 cup pecan meal
1/3 cup firmly packed brown sugar
1 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Mix wet ingredients in another bowl:
1 cup fresh or canned squash, mashed
1/2 cup mango juice (or other fruit juice)
1/2 cup honey
1/4 cup vegetable oil
2 eggs or 1/2 cup egg product
Stir the two mixtures together until thoroughly mixed, then add:
3/4 cup dried cranberries or raisins
Preheat oven to 400 degrees. Line 12-muffin pan with aluminum liner papers. Fill liners with batter to the top. Bake 20 minutes or until a toothpick stuck in the middle of a muffin comes out clean.
Make sure all your ingredients are gluten free!
