Name: Allergen-Free Raisin-Carrot Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Raisins - ¾ cup; Orange juice - ¼ cup; Rice flour - 1 ½ cups; White sugar - ¾ cup; Baking powder - 2 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Ground allspice - ¼ teaspoon; Xanthan gum - ¼ teaspoon; Finely shredded carrots - 1 cup; Vegetable oil - ¼ cup; Water - 2 tablespoons; Dry egg replacer (such as Ener-G®) - 1 ½ teaspoons

Ingredients for - Allergen-Free Raisin-Carrot Muffins

1. Raisins ¾ cup

2. Orange juice ¼ cup

3. Rice flour 1 ½ cups

4. White sugar ¾ cup

5. Baking powder 2 teaspoons

6. Ground cinnamon 1 teaspoon

7. Salt ½ teaspoon

8. Ground allspice ¼ teaspoon

9. Xanthan gum ¼ teaspoon

10. Finely shredded carrots 1 cup

11. Vegetable oil ¼ cup

12. Water 2 tablespoons

13. Dry egg replacer (such as Ener-G®) 1 ½ teaspoons

How to cook deliciously - Allergen-Free Raisin-Carrot Muffins

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

2 . Stage

Mix raisins and orange juice together in a small bowl.

3 . Stage

Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.

4 . Stage

Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.

5 . Stage

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.

6 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.