Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Carrot Muffins




Source of Recipe


Sheri Miller


Recipe Introduction


Origins Unknown


List of Ingredients




1 & 1/3 cups GF flour blend
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon guar gum or xanthan gum
1 & 1/2 teaspoons baking soda
1 & 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs (I use EnerG egg replacer)
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup applesauce or pear sauce (I use 1 jar organic baby food pears)
1 teaspoon vanilla
2 cups finely grated carrot

Recipe



Preheat oven to 350 degrees.
Combine the dry ingredients (first 7 ingredients) and set aside.
Beat the eggs and sugar together until frothy (this won't get very
frothy if using egg replacer).
Mix in the oil, fruit sauce, vanilla and grated carrot.
Fold in the dry ingredients.
Spoon the batter into 12 paper lined muffin tins.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the muffin tins for about 10 minutes then remove and place on wire rack to cool completely


I made these carrot muffins the other day and they are GREAT! They're light and fluffy and very moist, and are GFCFSF, egg and nut free, and can be rice and corn free depending on the GF flour blend you use.