Gluten Free Morning Glory Muffins

These delicious muffins make for a filling and quick breakfast. Unlike many other gluten free breads, this recipe will store well for up to a week at room temperature.

Breakfast

Prep: 20 min
Cook: 20 min
Total: 40 min
Yields 12 muffins

Nutritional Info

Carbs per serving: 39g

Preheat oven to 375°F. Line a muffin tin with muffin/cupcake liners (recommended) or grease lightly with cooking spray.
6 tablespoons butter
Melt butter in a large bowl in the microwave for 1 minute.
1 cup milk
3 eggs
1 teaspoon almond extract
Add milk, eggs, and almond extract to bowl with melted butter. Whisk to combine.
454g / 1 box King Arthur Flour Gluten Free Muffin Mix
2 tablespoons milled flax seeds
2 tablespoons chia seeds
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Add muffin mix and spices to bowl. Stir to combine with a spatula.
1 carrot, coarsely grated
80g / ½ cup raisins
Add carrots and raisins to bowl. Stir to combine with a spatula.
Using a ¼ cup measure, spoon muffin mix into prepared muffin tin.
Bake at 375°F until golden brown, about 20 minutes.
Remove from oven and place on top of a wire rack to cool. Let cool for 10 minutes before removing muffins from tin. Enjoy warm. Store extra in an airtight container at room temperature for up to a week.