Recipes
Ultimate GF Carrot Muffins
By: Teresa Vigneault
These muffins are so moist and delicious that nobody will ever know they are gluten free. Carrots are a magnificent building block for creating a solid muffin. If you like, throw in a half cup of sweet coconut as well.
Details
- Prep Time:
15 min - Cook Time:
20 min - Ready In:
35 min
Servings: 2 dozen
Ingredients
- 2 cups Pamela's GF Pancake & Baking Mix
- 2 cups Shredded Carrots
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup raw sugar
- Granny Smith apple
- 1/2 cup pecans
- 1/2 cup raisins
- 3 Large eggs
- 1 cup canola oil (any oil should work-1 cup pplesauce can also usually substitute well for 1 cup oil)
- 2 teaspoons vanilla
Directions
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans.
- Add shredded carrots and pecans to flour mixture with raisins and and toss well. In a bowl whisk together eggs, oil, and vanilla.
- Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well.
- Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, about 15 minutes for muffin tops, 20 minutes for muffins.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.
Glad someone else uses Pamela's mix. They are wonderful and easy and don't have to buy or use Xantham Gum.
These are delicious! Thank you for the recipe.
These look good! We can't have sugar and will use xylitol instead.