These muffins are a favorite in my household, so popular that they are requested every four to six weeks. The contain all sorts of good tastes and when paired with some local yogurt make for a quick and healthy weekday breakfast. The muffins will keep for a week if stored in the refrigerator.
- 1 3/4 cups white rice flour
- 1/2 cup cornstarch
- 1 1/4 cups granulated sugar
- 3 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp guar gum ( find that I get a higher rise out guar gum than with xanthan gum)
- 3 large eggs
- 3/4 cup unsweetened applesauce (I make my own)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1 med tart apple, peeled and grated
- 1 (8ounce) can crushed pineapple, drained
- 1/2 cup sweetened, flaked coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees and prepare two 12-cup muffin pans.
- In a medium bowl, mix together eggs, applesauce, oil, and vanilla. Add the dry ingredients ans continue to blend for 1 minute. Stir in carrots, apple, pineapple, coconut, raisins, and nuts.
- Spoon batter into muffin cups so they are two-thirds full.
- Bake for 35 minutes or until tester inserted in the middle of the muffins comes out clean.
- Coll muffins in the pans for 5 minutes. Remove muffins from pans and cool completely on a wire rack. Store in an airtight container.
Adapted from: Easy Gluten-Free Baking by Elizabeth Barbone