#188: MORNING GLORY MUFFINS

A fall time treat in the kitchen for nearly fifty years, here's the recipe for my gluten-free version.

The weather is turning cooler and there even was a little rain today—hopefully a sign that our summer drought is close to being over. In the mornings, I hear the voices of the neighborhood kids as they wait for the school bus outside the fence near my garden. I don’t know why fall brings on baking urges in me, but it does. You, too?

There are half bags of shredded coconut and crystalized ginger on my pantry shelves, and carrots and apples in the fridge. I think, Morning Glory Muffins, and pull out a muffin tin and bowl.

The original recipe for these muffins was created by Chef Pam McKinstry of Morning Glory Cafe which was open from 1978 to 1994 on Nantucket’s Old South Wharf in New England. Gourmet Magazine (I still miss it!) published it in 1981 and in 1991 it was chosen as one of Gourmet’s 25 favorite recipes from the past 50 years. If you’ve had them you know how moist, rich, and filling they can be. As I am now gluten-free, I’ve adapted the recipe so I can still enjoy them. I hope you like them, too.

Recipe: Morning Glory Muffins (GF)

What You Need

• 2 1/2 cups nut flour (I used a combination of 2/3 Bob's Red Mill Almond Flour and 1/3 Bob's Red Mill Hazelnut Flour. You could make them with all almond or all hazelnut and they will be delicious, too.)

• 1 tablespoon cinnamon (I use Saigon cinnamon)