Allergen-Free Raisin-Carrot Muffins
Medium Caribbean Dinner

Allergen-Free Raisin-Carrot Muffins

Total Time
1h 3m
21m prep · 42m cook
Servings
4 people
Rating
Difficulty
Medium
38 views

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

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  2. 2

    Mix raisins and orange juice together in a small bowl.

  3. 3

    Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.

  4. 4

    Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.

  5. 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. 6

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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Nutrition Facts

Per serving

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