Texas Cowboy Muffins

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I don’t know if you remember the Presidential Election of 2000 or not, but chances are if you were around at all, you might.

Well, that was a crazy time for sure, but do you remember the Cookie Contest?

I do.  Because those Texas Cowboy Cookies that Laura made are blindingly delicious.  No matter what your politics are, you have to admit this is one good recipe.

And just for me you, I made them in Muffin form.

These suckers are good.  Like catch the train to momma’s house good.

First we start with every ingredient in the kitchen.

Not really, but we’re going to start with the Basic Gluten Free Muffin Mix and throw in some chocolate chips, coconut, raisins and cinnamon. And a little more milk than normal because of all the extra yummy treats we’re using.

Just smell that…

I doesn’t hurt to have these gorgeous mixing bowls from Crate & Barrel either…

Fill a greased whoopie pan {or muffin} and then top with coconut.

I want to eat them all.  All of them. In my mouth.

But that’s not such a great idea.  I’ll just look at them and dream.

Here’s the recipe.  You’ll love them. Forever.

Texas Cowboy Muffins

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Extra large oatmeal raisin chocolate chip muffins!

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Ingredients

• 1 cup almond flour
• 1 cup all purpose flour {i use gluten free}
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup sugar
• 1 egg
• 1/4 cup coconut oil or butter
• 1 1/2 cups milk {i use almond}
• 1 cup chocolate chips
• 1 cup coconut
• 1 cup raisins

Instructions

1. Mix flours, sugar, baking powder and cinnamon together.
2. In a separate bowl, mix the egg, milk and oil or butter.
3. Combine thoroughly.
4. Fold in chocolate chips, coconut and raisins.
5. Fill a greased whoopie or muffin pan.
6. Bake at 350 degrees for about 20 minutes or until golden.
7. Enjoy!

For more delicious, gluten-free ideas, just visit my Gluten Free Recipe Gallery!