GF Carrot Spice Muffins

 

 1 cup Brown Rice Flour Mix

1/3 cup granulated sugar

1/2 tbsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 cup finely shredded carrot

1/4 cup finely chopped toasted walnuts

1/4 cup sweetened shredded coconut

1/4 cup raisins

1/4 cup milk

1/4 cup vegetable oil

1 large egg

1/2 tsp vanilla

 

 

1. Preheat oven to 350 degrees.

 

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, and salt in a medium mixing bowl. Add carrots, walnuts, coconut and raisins; stir to coat.

 

3. Combine milk and oil  in small bowl. Beat in egg and vanilla. Add liquid to flour mixture and mix until just blended.

 

4. Grease 6-cup muffin pan with cooking spray. Fill muffin pans 2/3 full. Sprinkle cinnamon sugar on top if you like. Bake for 18 - 25 minutes until light golden. Remove from pan and serve immediately or cool on rack.

 

5. If not eaten in three days, store in an air tight container in the fridge. Warm up before serving.