Carrot Raisin Muffins
Gluten Free Recipes
These carrot raisin muffins are made using jars of strained baby food carrots. If you don't care to use whole eggs, use an egg substitute equivalent instead.
1 cup brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/4 teaspoon gluten-free vanilla powder
2-1/2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1/3 cup sugar plus 1-tablespoon
2 lightly beaten eggs
1/4 cup vegetable oil
2 jars (4 ounces each) baby food strained carrots
1/2 cup orange juice
1 cup raisins
Preheat oven to 400 degrees. Line muffin tins with paper.
Stir together dry ingredients.
Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla or gluten-free Vanilla Powder.
Stir together just until ingredients are moistened. Gently fold in raisins.
Bake at 400-degrees for 25 minutes.
Recipe makes 12 Muffins
Serving size: 1 muffin