Wonderful healthy muffins, lower in sugar, so not so sweet. Great with a cup of tea!
See the carrots in there? I really think the grated carrot and apple keeps the muffins moist. We’ve been eating them for a few days, and they haven’t dried out.
Adapted from King Arthur Flour
1/2-3/4 cup raisins
1-1/4 cup Gluten-Free Multi-Purpose Flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon fresh grated ginger or 1/2 teaspoon dry
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup peeled, grated carrots (about two carrots)
1/2 cup grated apple (about 1/2 of a large apple)
1/2 cup grated coconut, sweetened or unsweetened
1/2 cup chopped walnuts
2 large eggs
1/3 cup vegetable oil
1 teaspoon gluten free vanilla extract
2 tablespoons water
Preheat the oven to 375°F. Lightly grease 12-cup muffin pan, or line with 12 papers lightly sprayed with cooking spray. I used the silicone muffin cups (see below), and they worked great!
In a small bowl cover the raisins with hot water and set aside.
In a large bowl whisk together the Multi-purpose flour, sugar, cinnamon, ginger, baking soda, xanthan gum and salt.
Stir in the carrots, apple or pineapple, coconut and nuts.
in a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.
Scoop the batter into the prepared wells. They will be nearly full; that’s okay.
Bake for 25 to 28 minutes, until a cake tester inserted into the center of one muffin comes out clean.
Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.
Wrap any leftovers airtight and store at room temperature for several days; freeze for longer storage.
Yield: 12 muffins
I used these silicone muffin cups for the first time, and I love them. It would be hard to go back to the paper kind. The muffins slipped out so easily, and the clean-up was very easy. Highly recommend these if you bake a lot.