“The deep roots never doubt spring will come.”  -Marty Rubin

Hello, Spring! It is that time of the year again… the flowers are blooming, the birds are chirping, and people are rejoicing! Although the long-awaited sunshine and happy days are back, that’s no reason to stop, what I like to call, your “cozy winter baking”. Just last week, my mom bought a gluten-free mix for carrot muffins from a brand I had never heard of (believe me, that’s pretty rare!). Believe it or not, the baking mix was from Williams-Sonoma. Little did I know that Williams-Sonoma sold anything but home goods and a delicious peppermint hot chocolate mix (I’ll have to get a post about this hot chocolate up at some point). However, I will warn you that this mix as well as the other GF baking mixes are unquestionably overpriced. But I will say that the muffins were simply scrumptious! These carrot muffins definitely deserve the title of the lightest, fluffiest gluten-free muffin as well as the best textured.

These muffins are very easy to make with step by step instructions on the box. The mix comes with three parts: the carrot muffin mix, sugar mix, and an oat streusel topping. The oat streusel topping (GF oats, of course!) is what makes this one of the best GF muffins I’ve had. The succulent combination of a hearty, rolled-oats based muffin, topped with brown sugar coated oat clusters with a hint of vanilla extract and a pinch of cinnamon is what makes the perfect carrot muffin. Honestly, I didn’t believe it was gluten-free! Just a few tips… this mix can make 12 medium-sized muffins or 6 jumbo muffins. I, however, chose to make mini muffins and used only half of the mix to make about 12-15 muffins. So remember to consider the quantity and if you’re looking for a small snack or a sweet treat for breakfast. Also, don’t let the muffins sit around for longer than a week, they won’t taste nearly as fresh! Anyways,  you won’t want to wait around that long to finish them.

By now, I hope your mouth’s watering and you’re dying to try out this product! So if you do go to Williams-Sonoma, I was eying the other GF baking mix from Bouchon Bakery- the corn muffin mix. If you’re making the trip, you may as well make it worth while and get both, right? Please feel free to comment with your thoughts if you try either one or have any questions!

Cheers,

Anika