glycerin in muffins

Thank you for the recipe, and I will try it.  But, I am not looking for gluten free recipes.  I had a book with some wonderful recipes; however, I never used quinoa flour, and can't find my book.   I don't need vegan and not sure they would like the taste of soy milk.  

You have in your recipe 'ground flaxseed (as substitute for the egg)'.  I am not familiar with that substitution.   Egg provides qualities to baking and nutrition and I don't have any reason to leave it out.  

I add ground flaxseed to add fiber.  I never knew it provided the same benefits in baking as an egg, these are the things I would like to learn about.

I am looking for an understanding of the substitutions and additions that are in use.  I read that glycerin is considered a natural vegetable product and the moisture enhancement interested me.  Nut flours have a good taste, but they are also expensive and not entirely needed.    

This is basically for an elderly population, with a lot of diabetic members.  Since GF is better for diabetics,  I wanted to incorporate some of the qualities in combination(cost) with traditional baking ingredients.  Brown rice flour will add fiber, lower some of the starch that is bad for diabetics, and with natural sweeteners like prunes and raisins I can lower the sugar content which GF does not address.  They are not happy about my not using ‘white sugar’ as it is.  I will be trying Agave next for sweetness instead of Splenda in the strictly diabetic non-sugar batches.   Sugar is known to maintain moisture, and this is why I was interested in the glycerin, for the sugar free muffins.   

'I bought 25 lbs Nine Grain flakes from Montana Milling it contains Hard Red Wheat, Oat Groats, Triticale Berries, Rye Berries, Dehulled Barley, Soft White Wheat, Spelt Berries, Hard White Wheat, and Flax. Cost 12.75.'

I paid about $8 for 25lbs of Sam's Club bleached AP, only reason I bought it is because it is softer than unbleached and it does work better in muffins. Then I started to combine other flours...    I am in central Florida, all the food prices are higher to begin with, and shipping on flour from up north... well... at times it is double the cost of the item.. so I really look local.  I have a hard time just finding barley for soup, don't even think about barley flour! 

Mayo clinic etc... anyplace mainstream AMA, has less options in the healthy arena than health stores, etc.  From my own personal experience many years ago, I had a doctor tell me to follow a diet for an illness that My common sense said was wrong, and when I argued  with the doctor... he finally said he agreed with me, but had to tell me to do what the AMA said he should do...  Not just politicians that are dodo's!    

I did some investigation on Chia seeds and plan to seek them out, they are really some good stuff.  I do try to add some fruite or jam (sugar free) to the muffins, the day center uses them as part of their breakfast and insists I make them with high fiber and low sugar, mostly brown -- dietetic rules by the state-- no white sugar.   Diabetics seem to crave sugar, so I try my best to do what's best and I think natural sweetners are better than test tube.  Calories are not all that matters, its the way the body processes it, how the body sees the molecules.  Unfortunately white sugar is necessary to get some of the American outcomes wanted and for desired reactions, but not in such huge quantities that so many people are used to having.  Hence my looking into things like glycerin for moisture retention with the whole wheat flour. 

I bought a donut the other day from a new donut shop that is doing great business and I couldn't eat the filling it was so sweet... and I know everything they make is from a bag of mix. 

I have to order my high gluten unbleached bread flour through a business... can't find it local, last bag I got was a 50lb bag of All Trumps and it cost $23 from the local cheap supplier.  I asked for their brand of it and got the name brand.   The Restaurant supply I can shop at - not necessarily the least expensive - doesn't carry unbleached flour, but I can get durum semolina for bread, which last December cost me $23 for 50 lbs.   Cake flour was up to $18 a bag, still much cheaper than the supermarket (if you can find cake flour).   Rest Suply has regular bleached pastry flour for about the same 17-20 for 50 lbs, no un bleached.  I'm just now needing more unbleached bread flour, KAF runs around $7 for 10 lbs in Sams.  Really irks me that we have a mill about 2 hrs from me (good product) and they only sell by the semi or pallet. Refuse to sell retail at all and they make everything I would want for bread and cakes.  I'd love a price compare to up north, maybe it's not just my area.  But a couple-3 years ago I never paid more than 12 or 13 for any 50 lb bag.