Everything But Muffins

carrots, pineapple, coconuts, dried fruit and nuts for the gluten free everything but muffins

Description

I get it, the name of these muffins means nothing.....yet.

As a wholesale gluten free bakery we sell a product that we call our Gluten Free Kitchen Sink Muffin Batter. This product gets sold to restaurants, hotels, etc. Last week we received a letter from a lady asking, "Do you have this mix available for sale? I recently had gluten free muffins at the Brown Palace. The Chef let me know that you are his secret. The muffins were the best ever - not exaggerating."

So although we cannot share The Kitchen Sink Muffin recipe with you, we have created the Everything But Muffin. It uses our Cheatin' Wheat 3-in-1 Muffin Mix and is pretty scrumptious. We hope you enjoy!

Ingredients

18 oz
Cheatin' Wheat 3-in-1 Muffin Mix
1 T
Cinnamon
1 c
Oil
2
Eggs
1 1⁄2 c
Applesauce
2 t
Vanilla Extract
1 c
Shredded Carrots
1 c
Crushed Pineapple (Squeeze out the Juice)
1 c
Shredded Coconut
1⁄2 c
Pecans (Toasted and Chopped)
3⁄4 c
Dried Cherries (Chopped)
3⁄4 c
Dried Apricots (Chopped)
Prep time: 20 minutesCooking time: 20 minutesTotal time: 40 minutes

Instructions

Preheat oven to 350 degrees F.

Prepare muffin pans with a liner or by using pan spray.

Pour Cheatin' Wheat 3-in-1 Muffin Mix into a large bowl. Add the cinnamon and stir to combine.

Separately, mix together oil, eggs, applesauce and vanilla extract. Add to dry ingredients and mix until smooth.

Stir in remaining ingredients.

Fill pans about 3/4 full and bake 15-20 minutes or until springy to the touch.