Morning Glory Muffins
It’s the perfect morning picture, isn’t it? The sunshine pouring across the kitchen table, birds singing outside the window, and the sound of a busy day not yet underway.
A morning started this way would do us all a world of good for the hours that follow.
Wonderful muffin recipe
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 these into muffins or cut into squares.
Go ahead, make a batch and we can nibble them together. 🙂
Betty Crocker came up with this wonderful Morning Glory Muffins recipe. It's adapted to be gluten and egg-free. Start your morning right!
- 2 cups Carrie's Master Mix
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3/4 cups shredded carrots
- 1/4 cup chopped almonds
- 1/4 cup raisins
- 1/4 cup unsweetened coconut flakes
- 2 Tablespoons cane sugar
- 2/3 cups milk (or milk substitute)
- 2 Tablespoons coconut oil
- 1 egg (I’ve substituted this with 1/4 c. pumpkin puree with great results.)
Preheat the oven to 350 degrees F. Grease a muffin tin or 8″x8″ square pan.
Combine streusel ingredients, cutting in butter until fully incorporated. Set aside.
For the batter: combine all the dry ingredients in a medium-sized mixing bowl and blend until evenly blended. Set aside.
Combine wet ingredients in small bowl and then add to the dry batter ingredients. Stir until just moistened.
Pour batter into prepared muffin tin or baking pan. Sprinkle streusel evenly over top.
Bake for 20 minutes if you are making muffins and for 30-35 minutes if you are making squares.