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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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
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

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.