Allergen-Free Raisin-Carrot Muffins

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.