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Recipe

Carrot Muffins

Yields 12 muffins


Ingredients

  • 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

Directions

  • 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.
  • Fill 12 paper muffin cups with batter (about two thirds full). Bake for 20 minutes.