Rise & Shine Muffins
By Callie | February 6, 2020
We are back, Blue Birds! I apologize for the hiatus in recipes, we have been busy bees over here and are finally getting back in the groove of recipes. We have added a new member to our recipe development staff; together, Kathie and I will continue to bring you all the tasty treats! This week we are bringing you a family favorite. Growing up, we always had muffins in the house. Whether it was for breakfast or a midnight snack, these muffins were still a hit. Mom must have known what she was doing because there were loads of nutrients packed in these muffins. While they might sound like a treat meant for fall, these beauties are excellent all year round. The pumpkin and spices aren’t overwhelming and seem to hit the exact right spot every time. Blue Bird Poppy Seeds™ and Vanilla Beans added in made these close to perfect! A fun variation is to replace the grated carrots with shredded apple. I hope you all enjoy them as much as I continue to! As always, please send any pictures of your creations to email@example.com for rewards points!!
Rise and Shine Muffins
178 grams Gluten-Free Bob’s Red Mill 1 to 1 Flour
198 grams granulated sugar
½ teaspoon salt
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 Tablespoon pumpkin pie spice
1 Tablespoon cinnamon
1 egg + 1 egg yolk
57 grams coconut oil
2 Madagascar Vanilla Beans scraped
100 grams grated carrots
165 grams pumpkin puree’
30 grams chopped pecans
75 grams flaked coconut
85 grams Blue Bird Poppy Seeds™
Preheat your oven to 350 degrees and line muffin tins with muffin liners.
In a large kitchen mixing bowl, beat together the eggs, coconut oil, and scraped Vanilla Beans until well combined.
Slowly add in the dry ingredients and incorporate until it has been evenly distributed.
Scoop in the pumpkin puree’ and fold it into the batter. Once integrated, pour in the carrots, pecans, coconut, and Blue Bird Poppy Seeds™ and mix once again until all ingredients are blended.
Using a medium-sized food disher fill the muffin liners a little over halfway.
**Optional** Sprinkle a little bit of turbinado sugar on top of the batter.
Bake for 12-15 minutes, or until top are set, and a toothpick comes out of the middle clean. After cooled, create a glaze using powdered sugar and enough heavy cream to reach the desired consistency. Drizzle over the tops of the muffins and serve.
*If making regular muffins use regular bread flour