Christine Curran serves up a fresh batch of gluten free morning glory muffins.
By Christine Curran
Morning Glory Muffins make me think of weekend breakfasts with my father, sister and grandmother. Before I started to make changes to my approach to food, I remember whole wheat morning glory muffins and hot chocolate with whipped cream. We would meet our grandmother at the diner one town over and catch up on the recent events in our life, which probably included talk of school grades and soccer games.
I think I still enjoyed eating-breakfast-out at that point. But more often than not I find breakfast to be one of the most difficult meals to enjoy eating out now that I am gluten-free and vegetarian. I am not a fan of egg breakfasts, so there are not often too many choices for me. But I have to say, breakfast at home is quite a treat. I am loving all of the muffins, scones, pancakes and waffles that I have been able to create gluten-free versions of in addition to my power-packed smoothies.
Up until a few days ago I hadn’t even thought of making a Morning Glory Muffin though. I was so excited once I thought of it; memories rushing back of those mildly sweet muffins with juicy raisins and crunchy carrots. I dare to think that my father might even like these muffins…if I didn’t tell him they were gluten-free. What do you think?
Originally Published: April 28, 2012