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| Allergen-Free Raisin-Carrot Muffins |
"These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet."
Ingredients :
- 3/4 cup raisins
- 1/4 cup orange juice
- 1 1/2 cups rice flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon xanthan gum
- 1 cup finely shredded carrots
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 1/2 teaspoons dry egg replacer (such as Ener-G®)
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Notes :
- Substitute gluten-free baking mix for the rice flour if desired.
- You may use 1 egg instead of the egg replacer if not trying to avoid eggs.
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