Saturday, September 20, 2008

Carrot Muffins

1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples

Preheat oven to 425.

Lightly oil stoneware muffin pan with VCO or use paper liners.

Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.

Do not overmix. Fill muffins and bake 20 minutes.

Cool. Eat as is...or Frost with Cream Cheese Frosting

No comments: