Apricot Or Pineapple Carrot Muffins Gluten Free |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 1 |
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I have not tried this recipe... but it sounded good ... the addition of the apricots with the carrots and that they are gluten free sold me... I have a recipe on my page for Wendy Warks flour blend it is on the bottom of the recipe page. Read more ...the recipe is courtesy of Scott Adams Ingredients:
2 1/2 cups gluten-free flour |
1 teaspoon xanthan or guar gum |
1 tablespoon baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons orange peel, fresh or dried |
1/4 cup brown sugar |
2 eggs |
1 cup walnuts, shelled |
1/4 cup water or rice milk |
1/4 cup olive oil |
1 - 15 ounce can apricot in juice (or unsweetened pineapple) |
4 large carrots |
Directions:
1. • Blend dry ingredients and nuts.
2. • Puree carrots and apricots and juice in blender or food processor (with orange peel).
3. • In small bowl, beat the eggs slightly.
4. • Add dry ingredients to wet and mix by hand – do not over mix or muffins will be tough.
5. • Pour into muffin tin and bake at 400F for about 18 minutes
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