In the fall, it’s easy to get fresh, local carrots in the San Franciso area from the grocery store and farmer’s markets. There seems to be something very comforting about muffins and breads flavored with cinnamon. But on a gluten free diet, one is often denied these flavors.
Try this recipe which gives you the full flavor and texture of a traditional carrot muffin. Once cooled, top it with a little cream cheese frosting. As a muffin or dessert, this little wonder is sure to please.
Gluten-Free Carrot Muffins
- 1/2 cup oil
- 1/2 cup organic white sugar
- 1/2 cup sugar cane or brown sugar
- 2 eggs
- 3 tablespoons water
- 1 1 /4 cup gluten-free flour mix
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 cup raisins
- 1/2 cup chopped nuts (optional)
- 1 1/2 cups packed grated carrots (about 4 medium carrots)
1. Preheat oven to 325ºF.
2. In a large bowl, combine oil, sugar, and brown sugar. Mix well. Add eggs and water, and mix.
3. In another bowl, combine dry ingredients. Mix well then add raisins, making sure they are coated with a little flour.
4. Mix wet ingredients into dry ingredients, then add carrots and nuts.
5. Pour batter into greased muffin tins. Bake 18-22 minutes, until toothpick inserted in center tests clean.
Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner