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GFCF 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.