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.
- Serves: 1 person
- ¾cup raisins
- ¼cup orange juice
- 1½ cups rice flour
- ¾cup white sugar
- 2teaspoons baking powder
- 1teaspoon ground cinnamon
- ½teaspoon salt
- ¼teaspoon ground allspice
- ¼teaspoon xanthan gum
- 1cup finely shredded carrots
- ¼cup vegetable oil
- 2tablespoons water
- 1½ teaspoons dry egg replacer (such as Ener-G®)
Step 1Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Step 2Mix raisins and orange juice together in a small bowl.
Step 3Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
Step 4Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
Step 5Make 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.
Step 6Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.