Allergen-Free Raisin-Carrot Muffins

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

• 0.75 cup raisins
• 0.25 cup orange juice
• 1 ½ cups rice flour
• 0.75 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon ground allspice
• 0.25 teaspoon xanthan gum
• 1 cup finely shredded carrots
• 0.25 cup vegetable oil
• 2 tablespoons water
• 1 ½ teaspoons dry egg replacer (such as Ener-G®)

Steps

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.