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4.02.2012

Home sweet Home.

I have been missing so many things about Seattle lately. The delicious, diverse, and reasonably priced restaurants. The artsy and always.crowded coffee shops. The hilly walks around town. The bright city lights reflecting off the always.present puddles of rain. The hustle and bustle of urban living. The lovely community. The fresh green trees and the vibrant blue lakes. Pike Place in all of it's crazy, touristy glory. I miss it all these days...but especially the coffee dates in coffee shops with ones that I hold dear. I really, really miss those moments. 

Macrina Bakery
Home of cozy conversations, delicious vanilla sugar lattes + morning glory muffins. Mmmm.

Yesterday I decided it was time to pull myself out of the Seattle.slump I was in by whipping up a batch of gluten.free morning glory muffins. I couldn't help but smile as the two dozen muffins baked in the oven and filled our casa with a warm, cinnamon scent. As I ate my muffin and waited for my husband to come home, I glanced out the window at the dry, brown hills of Eastern Washington...certainly not Seattle, but it's home for now. 


G.Free Morning Glory Muffins

1 1/4 c sugar
2 1/4 c rice flour
2 tablespoons cinnamon
2 t baking soda
1 t baking powder
2 cups grated carrots
1 large peeled & shredded apple
12 ounces crushed pineapple
3/4 c Craisins
1/2 c shredded coconut
1/2 cup chopped walnuts
3 large eggs
3/4 cup canola oil
2 t vanilla

preheat oven to 350F. grease muffin pan or line with paper muffin cup liners. in a large mixing bowl combine first five dry ingredients. in a separate bowl combine carrots, apples, pineapple. Craisins, coconut, and nuts. stir to mix. add the fruit + veggie + nut mixture to the dry ingredient, followed by eggs, oil and vanilla. beat until combined. fill muffin cups and bake for 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean. eat & enjoy!

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