Orange & Carrot Muffins

Carrots add sweetness, color, and vitamins to these tasty muffins.

Orange & Carrot Muffins
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Serves: 12
Don't have time to steam your own carrots? Swing down the babyfood aisle at your local grocery store and pick up some puréed carrots!
Ingredients
  • 1 cup brown rice flour
  • ½ cup potato starch
  • ½ cup tapioca flour
  • 2 tsp xanthan gum
  • 2½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • ⅓ cup + 1 Tbsp sugar
  • 2 eggs
  • ¼ cup oil
  • 2 jars (4 ounces each) baby food strained carrots
  • ½ cup orange juice
Instructions
  1. In a mixing bowl, blend together the first 10 dry ingredients. In a separate bowl blend together the remaining wet ingredients.
  2. Add the wet ingredients to the dry ingredients, and mix.
  3. Pour batter into a greased/paper lined muffin tin, and bake at 400°F for 25 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Notes
If you like nuts, ½ cup of pecans or almonds to this recipe.

 

 

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