Best Gluten Free Eggnog Cheesecake Muffins Recipes

SEEDED MORNING GLORY MUFFINS

Seeded Morning Glory Muffins image

Provided by Silvana Nardone

Time 35m

Yield 12 muffins

Number Of Ingredients 21

Ingredients

1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour
1/2 cup (55 grams) quinoa flour or amaranth flour
1/2 cup maple sugar or coconut sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1/4 cup unflavored coconut oil, liquefied
1 teaspoon pure vanilla extract
1 cup grated carrots
1/2 apple, peeled, cored and chopped
1/2 cup chopped fresh pineapple
1/4 cup raisins
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seeds
Sesame seeds, for sprinkling
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons salt

Steps:

Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt. In a small bowl, whisk together the eggs, oil and vanilla. Add the wet ingredients to the flour mixture and whisk to combine. Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with sesame seeds. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool completely in the muffin pan set on a rack.
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

EGGNOG MUFFINS

Eggnog Muffins image

This scrumptious muffins are chock-full of pecans and raisins.-Susan Brown, Northglenn, Colorado

Provided by Taste of Home

Categories Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg, room temperature
1-3/4 cups eggnog
1/2 cup canola oil
1/2 cup golden raisins
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

Nutrition Facts : Calories 252 calories, Fat 12g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.