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Recipes - Gluten Free Carrot Muffins Recipe

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

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Ingredients
Amt.	Measure	Ingredient



20	tablespoons	potato starch (1-1/4 c.)
1/2	cup	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	cinnamon, ground
1/4	teaspoon	ground ginger
1	cup, unpacked	lght brown sugar
2	large	egg whites beaten
1/2	cup	olive oil, extra light tasting
1/3	cup (8 fl oz)	yogurt, organic, plain, non-dairy
2	teaspoons	bourbon vanilla
1/2	cup	light coconut milk (add up to 1/4 c more)
1	cup, grated	Carrots, finely grated
1/2	cup (not packed)	organic raisins
1/2	cup, chopped	pecans

Steps

Sequence	Step

1	In 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.
2	Add 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)
3	Instructions: 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.
4	When 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.
5	Remove 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

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