Similar to morning glory muffins, but gluten-free.



  1. Preheat oven to 400 degrees F (200 degrees C, gas mark 6)

  2. Beat together egg, rice milk, and canola oil.

  3. Combine dry ingredients in a separate bowl.

  4. Add liquid ingredients to dry ingredients and mix until just blended (do not over-mix).

  5. Fold in grated carrots and raisins.

  6. 12 paper muffin cups with batter (about two thirds full).

  7. Bake for 20 minutes.