Dry 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

Dry Ingredients:
¼ cup water or rice milk
¼ cup olive oil
1 - 15 ounce can apricot in juice (or unsweetened pineapple)
4 large carrots

Directions:

  • 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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