These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::12
Yield::1 dozen muffins
Ingredients
¾ cup raisins
¼ cup orange juice
1 ½ cups rice flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon xanthan gum
1 cup finely shredded carrots
¼ cup vegetable oil
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Mix raisins and orange juice together in a small bowl.
Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Cook's Notes:
Substitute gluten-free baking mix for the rice flour if desired.
You may use 1 egg instead of the egg replacer if not trying to avoid eggs.