Apricot or Pineapple Carrot Muffins (Gluten-Free)
http://www.celiac.com/articles/941/1/Apricot-or-Pineapple-Carrot-Muffins-Gluten-Free/Page1.html
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
By Scott Adams
Published on 07/26/1996
Dry Ingredients:
2 ½ cups gluten-free flour
1 teaspoon xanthan or guar gum
1 tablespoon ba
Apricot or Pineapple Carrot Muffins (Gluten-Free)
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.