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| Description: | I can’t count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to “make a date” with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the “straight out of the oven and gobble” approach. |
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| Time: | 25 min (5 min to prepare, 20 min to cook) | |
| Meal type: | Brunch | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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3/4 cup white rice flour 3/4 cup brown rice flour 1 teaspoon xanthan 2 teaspoons gluten free baking powder 1/2 teaspoon gluten free baking soda 1/2 teaspoon fine Celtic salt 1 cup grated carrots – about 2 medium carrots 1 cup pitted chopped dates 1/4 cup organic grapeseed oil 1/2 cup raw honey 1/2 cup organic soy milk, hemp milk or rice milk 2 organic eggs |
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| Directions: | ||
| Preheat oven to 180C/350F. Sift flours, baking powder and salt and mix evenly. Melt the honey in a small saucepan on low heat. Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey. Keep the mixer running, and gradually add in the dry ingredients – mix thoroughly. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins. |
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| Notes: | ||
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