Yes, I said fluffy. Made with Glutino’s muffin mix as a base, these are also easy to prepare–and they freeze well.
What you’ll need:
1 Glutino or Gluten Free Pantry Muffin Mix
1/2 cup butter, softened
1 cup milk
1 tsp vanilla
1 cup grated carrots
1/2 cup raisins
1/8 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
What you’ll do:
Preheat over to 350°. Line muffin tins with muffin papers. Beat butter, eggs and vanilla. Stir in mix, spices, and milk. Fold in carrots and raisins. Spoon batter into muffin cups and bake 15 to 20 minutes.
TIP: If you have unfilled cups on your muffin tins, fill one or two with 1/4 cup water to help keep muffins moist while baking.
For other breakfast and brunch recipes see Brunch Time Hash Brown Casserole and gf and me’s Sunday Morning Pancakes
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