Apricot Or Pineapple Carrot Muffins Gluten Free Breads and Cakes Recipes


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Apricot Or Pineapple Carrot Muffins Gluten Free

 Ingredients:

  • 2 ½ cups gluten-free flour
  • 1 teaspoon xanthan or guar gum
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons orange peel, fresh or dried
  • ¼ cup brown sugar
  • 2 eggs
  • 1 cup walnuts, shelled
  • ¼ cup water or rice milk
  • ¼ cup olive oil
  • 1 - 15 ounce can apricot in juice (or unsweetened pineapple)
  • 4 large carrots

    •

    Method:

  • • Blend dry ingredients and nuts.
  • • Puree carrots and apricots and juice in blender or food processor (with orange peel).
  • • In small bowl, beat the eggs slightly.
  • • Add dry ingredients to wet and mix by hand – do not over mix or muffins will be tough.
  • • Pour into muffin tin and bake at 400F for about 18 minutes

    •




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