Allergen-Free Raisin-Carrot Muffins
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Description
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Ingredients
- ¾ cup raisins
- ¼ cup orange juice
- 1 ½ cups rice flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon xanthan gum
- 1 cup finely shredded carrots
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 ½ teaspoons dry egg replacer (such as Ener-G®)
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- 2. Mix raisins and orange juice together in a small bowl.
- 3. Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- 4. Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- 5. 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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
serving: 1 dozen muffins
calories: 197.5 kcal
carbohydrates: 38 g
protein: 1.6 g
saturated fat: 0.8 g
sodium: 189.9 mg
fiber: 1.4 g
sugar: 18.8 g