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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