Allergen Free Raisin Carrot Muffins Food

ALLERGEN-FREE RAISIN-CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix raisins and orange juice together in a small bowl.
• Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
• Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

CARROT-RAISIN MUFFINS

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.

HEALTHY CARROT CAKE MUFFINS (LOW SUGAR, SO GOOD)

Steps:

• Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray.
• Add all ingredients to a medium bowl and stir together to combine thoroughly but gently.
• Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
• Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
• Serve warm, at room temp, or chilled.

CARROT RAISIN MUFFINS

Steps:

• Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.
• Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
• Whisk together yogurt, unsweetened applesauce, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture.
• Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RAISIN RYE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the water, honey and oil; stir into dry ingredients just until moistened. Fold in raisins. , Fill six muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ALLERGEN-FREE RAISIN-CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix raisins and orange juice together in a small bowl.
• Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
• Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.