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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.