Carrot Muffins 16-Nov-2014
Similar to morning glory muffins, but gluten-free.
- 1 egg
- 1 cup rice milk
- 4 tbsp canola oil
- 2 cups quinoa flour or other gluten-free flour
- 1 tsp guar gum
- 1 tbsp flaxseed meal
- 3 1/2 tsp gluten-free baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1 cup [organic carrots], grated
- 1/4 cup raisins
Preheat oven to 400 degrees F (200 degrees C, gas mark 6)
Beat together egg, rice milk, and canola oil.
Combine dry ingredients in a separate bowl.
Add liquid ingredients to dry ingredients and mix until just blended (do not over-mix).
Fold in grated carrots and raisins.
12 paper muffin cups with batter (about two thirds full).
Bake for 20 minutes.