I am pretty excited about our new gluten free/dairy free carrot muffins. I like my gluten free muffins light, slightly moist and well to be honest - I want my muffins to taste like "normal" muffins - like the kind I turned out before we went gluten free.
The carrot muffins are very good and keep well. You may keep them in a sealed plastic container or bag on the counter for a few days or freeze and defrost when needed. They retain their moistness and character.
Gluten Free-Dairy Free Carrot Muffins - Makes 24
1 1/2 cups cornstarch
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup teff flour
1/3 cup flax meal
1 teaspoon chia seed meal
2 teaspoons physillium powder or husk
2 1/2 teaspoons guar gum
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup applesauce
1 cup Rogers golden syrup, corn syrup or honey ( I use Rogers Golden Syrup)
1 cup cooking oil (I use Canola)
1 teaspoon vanilla extract
1 cup finely grated carrot (they should be cooked a bit. I cook mine in the microwave with a tablespoon of water to steam for about one minute on high. Cool before using.
Place dry ingredients into a large mixing bowl. Wisk together really well. Make a well in center of dry mixture. In another bowl stir together the wet ingredients and pour into well in dry ingredients. Using a hand mixer mix until combined. Place muffin papers into muffin pan. Fill 24 muffin cups. Bake at 350 for 15-20 minutes or until done.