This week I wanted to give you a little inspiration for March’s create a gluten-free muffin challenge. These muffins were a hit with my whole family, and I bet you’ll like them too. Feel free to try a different flour combination, but remember your results will vary a little.
Pineapple Coconut Muffins
- 3/4 cup sorghum flour
- 1/2 cup millet flour
- 3/4 cup potato starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 1/4 cup oil
- 2 large eggs
- 1 teaspoon lemon extract (vanilla would be fine)
- 3/4 cup pineapple juice
- 1/2 cup canned crushed pineapple
- 1/2 cup coconut
- Preheat oven to 375°.
- Drain the pineapple over a measuring cup or bowl to reserve the juice. Use a spoon or spatula to squeeze most of the juice out.
- In a mixing bowl, combine the flours, starch, xanthan gum, baking powder, salt, and sugar.
- In a smaller bowl, or measuring cup, combine the eggs, lemon extract, and pineapple juice.
- Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the pineapple and coconut.
- Bake at 375 degrees for 20 – 25 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.
This recipe is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.