These delicious muffins are dairy, egg, nut, and gluten free. They are a favorite of my severely allergic son, and I appreciate that he is eating some carrots.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- ¾ cup raisins
- ¼ cup orange juice
- 1 ½ cups rice flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon xanthan gum
- 1 cup finely shredded carrots
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 ½ teaspoons dry egg replacer (such as Ener-G®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Substitute gluten-free baking mix for the rice flour if desired.
- You may use 1 egg instead of the egg replacer if not trying to avoid eggs.
Reviews
Really good. Had to add more orange juice since batter was too dry. Also, for my taste, too much cinnamon. Baked 30 minutes since I filled cups to overflow. These don’t rise so I wanted the muffins to be as big as possible. I will definitely make again with the modifications.
I used only 1/2 cup of sugar and still found it a little too sweet. And too salty. The toothpick came out dry after 20 minutes, but somehow, the middle of the muffins was a little under baked. I would recommend baking a few extra minutes. I will eat them, but since I have the choice, I will stick to my full-of-allergens recipe in the future..