Carrots add sweetness, color, and vitamins to these tasty muffins.
Orange & Carrot Muffins
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!
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 tsp xanthan gum
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/3 cup + 1 Tbsp sugar
- 2 eggs
- 1/4 cup oil
- 2 jars 4 ounces each baby food strained carrots
- 1/2 cup orange juice
- In a mixing bowl, blend together the first 10 dry ingredients. In a separate bowl blend together the remaining wet ingredients.
- Add the wet ingredients to the dry ingredients, and mix.
- 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.
If you like nuts, 1/2 cup of pecans or almonds to this recipe.