Preheat the over to 380 F.
Line muffin pan with unbleached paper muffin cups (or make muffin cups from squares of unbleached oven parchment paper)
Break leftover gluten-free baked goods into pieces, tossing them into the bowl of a food processor. I used cinnamon-raisin bread to make these muffins tonight, but any sweet (as opposed to savory) flavored bread, roll, cake, cookie or pastry (or a combination) would work as well. Use the food processor to reduce the baked goods to crumbs.
For every cup of crumbs, add:
A beaten organic pasture-raised egg (this gives batter the same expanding flexible structure while baking that gluten does)
1 or more tablespoons of maple syrup (less sweetener needed if the crumbs contains cookies or pastries)
¼ cup of raw organically grown walnuts or pecans, pulverized in the food processor
1 tablespoon of organic virgin coconut oil
Optional: ¼ teaspoon of cinnamon (if you are using cinnamon raisin bread crumbs, you don’t need it)
¼ cup pure water (the amount depends on the inherent moisture of the ingredients. Just add a teaspoon at a time while blending, until the batter is thicker than pancake batter, but more liquid than cookie dough)
Once you have a thick batter, stop the food processor, and stir some organically grown raisins and dried cranberries into the batter.
Spoon the batter into muffin cups, filling them about 9/10 full. They will rise, but not a lot.
Bake about 20 minutes (the sides and tops should brown a little bit).
Leave the muffins in the muffin tin until cool enough to handle, then move them to a rack to cool completely – or, serve them warm.