Morning Glory Muffins

It’s the perfect morning picture isn’t it? A muffin ready to be nibbled and tea waiting to be sipped. The sunshine is pouring across the kitchen table, birds are singing outside the window, and the noise of a busy day is not yet underway.

A morning started this way would do us all a world of good for the hours that follow.

Betty Crocker must have agreed with me, because she came up with this wonderful muffin recipe. I adapted it to become gluten-free along with the option of making it egg-free as well.You can make them into muffins or cut into bars. Go ahead, make a batch and we can nibble them together. :)

Morning Glory Muffins (egg-free, gluten-free, yeast-free)

streusel:
1/2 c. Master Mix
1/3 c. cane sugar
2 T. unsalted butter, softened

batter:
2 c. Master Mix
1 t. cinnamon
1/4 t. allspice
1/4 t. nutmeg
3/4 c. carrots, shredded
1/4 c. walnuts, chopped
1/4 c. raisins
1/4 c. shredded coconut
2 T. cane sugar
2/3 c. milk (can use coconut milk)
2 T. coconut oil
1 egg (I’ve substituted this with 1/4 c. pumpkin puree with great results.)

Directions:
1. Preheat the oven to 350 degrees F. Grease a muffin tin or 8″x8″ square pan.

2. Combine streusel ingredients, cutting in butter until fully incorporated. Set aside.

3. For the batter: combine all the dry ingredients in a medium-sized mixing bowl and blend until evenly blended. Set aside.

4. Combine wet ingredients in small bowl and then add to the dry batter ingredients. Stir until just moistened.

5. Pour batter into prepared muffin tin or baking pan. Sprinkle evenly with the streusel.

6. Bake for 20 minutes if you are making muffins and for 30-35 minutes if you are making in a square baking pan.

*To soak the flour in this recipe:
1. Combine the batter ingredients of the Master Mix, milk, coconut oil, and the egg. 
2. Add 2 tablespoons of homemade yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar and reducing the milk by 2 tablespoons. Or you can completely replace the milk with homemade yogurt or kefir.
3. Let the batter sit for 12-24 hours. (The longer the better.)

4. When you are ready to bake, follow directions as usual. However, be aware that you may have to increase your baking time a bit as soaked flours take longer to bake per cup.

Morning Glory Muffins

Ingredients

  • Streusel -----------------------
  • 1/2 cup 1/2 c. Master Mix
  • 1/3 cup cane sugar
  • 2 tablespoons unsalted butter, softened
  • Muffins -----------------------
  • 2 cups Master Mix
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 cups carrots, shredded
  • 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1/4 cup shredded coconut
  • 2 tablespoons cane sugar
  • 2/3 cups milk
  • 2 tablespoons coconut oil
  • 1 egg (I’ve substituted this with 1/4 c. pumpkin puree with great results.)

Directions

1. Preheat the oven to 350 degrees F. Grease a muffin tin or 8″x8″ square pan.
2. Combine streusel ingredients, cutting in butter until fully incorporated. Set aside.
3. For the batter: combine all the dry ingredients in a medium-sized mixing bowl and blend until evenly blended. Set aside.
4. Combine wet ingredients in small bowl and then add to the dry batter ingredients. Stir until just moistened.
5. Pour batter into prepared muffin tin or baking pan. Sprinkle evenly with the streusel.
6. Bake for 20 minutes if you are making muffins and for 30-35 minutes if you are making in a square baking pan.
7. ****To soak the flour in this recipe:
1. Combine the batter ingredients of the Master Mix, milk, coconut oil, and the egg.

2. Add 2 tablespoons of homemade yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar and reducing the milk by 2 tablespoons. Or you can completely replace the milk with homemade yogurt or kefir.

3. Let the batter sit for 12-24 hours. (The longer the better.)

4. When you are ready to bake, follow directions as usual. However, be aware that you may have to increase your baking time a bit as soaked flours take longer to bake per cup.

 

Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.

Shared at: Talking Dollars & Cents, Make Ahead Meals for Busy Moms, Flour Me With Love, The Healthy Home Economist, The Prairie Homestead, The Modest Mom, Nourishing Traditions, Chef in Training, Time-Warp Wife, Real Food Forager, Young Living Oil Lady, Rook No. 17, Cultured Mama, Vintage Wannabee, Growing Home, Far Above Rubies, Women Living WellThe King’s Court IV, The Gluten-Free Homemaker, Deep Roots at Home, Whole New Mom, Raising Homemakers, This Chick Cooks, It’s A Keeper, GNOWFLGINS, The Greenbacks Gal, Our Simple Country Life, The Nourishing Gourmet, Real Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Raising Mighty Arrows, Healthy 2day Wednesdays,

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 17 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
Paula
Paula

Comments

    • says

      Gluten-Free baked goods tend to be a bit more crumbly than their wheat counterparts. I’d suggest maybe adding a touch more milk to make the dough wetter. . .

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