Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Gluten Free Carrot Muffins

Recipe Name

Gluten Free Carrot Muffins

Submitted by nmshivers
Recipe Description Gluten free
Quantity 12 Quantity Unit muffins Servings  
Prep Time (minutes) 18 Cook Time (minutes) 22 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
20
tablespoonspotato starch (1-1/4 c.)
1/2
cupcoconut flour
1/2
cupsorghum flour
1/2
cupQuinoa flakes
1
1/2
teaspoonsbaking powder
1/2
teaspoonbaking soda
1/2
teaspoonsea salt
1
teaspoonxanthan gum
1/2
teaspooncinnamon, ground
1/4
teaspoonground ginger
1
cup, unpackedlght brown sugar
2
largeegg whites beaten
1/2
cupolive oil, extra light tasting
1/3
cup (8 fl oz)yogurt, organic, plain, non-dairy
2
teaspoonsbourbon vanilla
1/2
cuplight coconut milk (add up to 1/4 c more)
1
cup, gratedCarrots, finely grated
1/2
cup (not packed)organic raisins
1/2
cup, choppedpecans
Steps
Sequence Step
1In a large mixing bowl combine: potato starch (not potato flour- too heavy) 1/2 cup organic coconut flour 1/2 cup sorghum flour 1/2 cup quinoa flakes 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon xanthan gum 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 cup organic light brown sugar Whisk together the dry ingredients.
2Add in: 3 beaten organic free-range egg whites (or Ener-G Egg Replacer for 2 eggs, mixed) 1/2 cup light olive oil or grape seed oil 1/3 cup plain non-dairy yogurt 2 teaspoons bourbon vanilla 1/2 cup light coconut milk - more if needed (I used up to 3/4 cup)
3Instructions: Preheat the oven to 350ºF. Line a 12-cup muffin pan with paper liners. Beat in the egg whites, oil, yogurt and vanilla and see where you''''re at. The batter contains coconut flour and quinoa flakes, and both soak up liquid, so don''''t be surprised if the batter is quite stiff at first. Add in the coconut milk, a quarter of a cup at a time, until the batter resembles a smooth, thick cake batter. Don''''t add so much liquid that the batter becomes thin or runny. Stop at half a cup coconut milk if you''''ve achieved the right consistency. If it''''s still stiff (like mine was) add more liquid a tablespoon at a time to loosen it up a bit. It took a total 3/4 cup of So Delicious coconut milk for me to achieve this- your mileage may vary.
4When the batter is smooth and happy, stir in: 1 cup finely grated organic carrots 1/2 rounded cup organic raisins 1/2 cup chopped pecans or walnuts (optional) Spoon the muffin batter into twelve lined muffin cups. You may have a tablespoon or two extra batter. I fill my muffin cups almost to the top. If you like slightly smaller muffins, this batter will make a baker''''s dozen. Smooth out the tops with wet fingers. Bake in the center of a pre-heated oven for 22 minutes or so, until domed and golden and firm to a light touch.
5Remove from the hot pan as quickly as possible to cool the muffins on a wire rack (keep those bottoms from getting soggy, Girls and Boys!). Amazing warm from the oven. The best. Wrap and freeze for easy on-the-go breakfast treats. Warming them in a microwave makes them more flavorful and tender. Makes 12-13 muffins. Read more: glutenfreegoddess''''s blogspot






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com