Allergen-Free Raisin-Carrot Muffins recipe
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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®)
Nutrition Info
- 197.5 caloriescarbohydrate: 38 gcholesterol: : -fat: 4.9 gfiber: 1.4 gprotein: 1.6 gsaturatedFat: 0.8 gservingSize: -sodium: 189.9 mgsugar: 18.8 gtransFat: : -unsaturatedFat: : -
Directions Allergen-Free Raisin-Carrot Muffins
Directions
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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.