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  • Yvonne (Vonnie) Mostat, RN
    Yvonne (Vonnie) Mostat, RN

    Gluten-Free Banana, Pineapple, Date and Raisin Muffins

    Reviewed and edited by a celiac disease expert.

    Celiac.com 07/30/2016 - Try using the new brown paper muffin holders that you can now buy in stores that reach over the top of the muffin holder. Bake at 375F for 20 - 25 minutes.

    Ingredients:

    • 1 Cup margarine or butter softened or melted
    • 1 ½ Cup sugar or 3/4 Cup sugar and 1/4 Cup of honey
    • 2 eggs - whisked
    • 1 Cup crushed and drained pineapple
    • 1 Cup chopped dates
    • 1 Cup raisins
    • 2 Cups of mashed bananas (I use ripe ones; it is easier)
    • 2 tsp. Vanilla

    These last four ingredients you can mixed together in a bowl first before adding to remaining mixture:

    • 3 Cups White Flour ( I have tired both King Arthur Four and Cloud 9 Flour, both work well)
    • 2 tsp. Soda
    • 21 tsp. Baking powder
    • 2 tsp nutmeg or cinnamon

    Directions:
    Don't beat the heck out of these muffins, but ensure there is no mixture left unturned.

    Spoon into the large muffin tins and set your timer for 20 - 25 mins. To start. They are done when a toothpick comes out clean. Cool before you take them out of the pan. My non-celiac husband likes to heat them hot with butter on which increases the calories, but then he can burn them off!


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  • About Me

    I am a freelance journalist. I am a retired registered nurse. I write regularly for the Celiac Journal of Gluten Sensitivity which publishes in the United States and British Columbia. I write under Dr. Ron Hoggan out of Victoria. I write for several secular magazines, and also five or six religious magazines, both Protestant and Catholic. Since retiring as a nurse, journalism, my second major in University, has been a life saver for me, both my poetry and articles. My husband and I recently arrived home from an all inclusive holiday to the Mayan Riviera, The Grand Sirenis Mayan. The Assistant Manager was unaware of celiac disease, but he was very interested in learning about it. I had my "Safe" and "Sorry" list translated into Spanish before we left home and several sheets of information laminated. I was so impressed at how they handled my meals I wanted to write about it. My Gluten Free Canada FREE Magazine.

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