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    Scott Adams

    Apricot or Pineapple Carrot Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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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    Made it exactly, and chose the pineapple version. The muffin itself looked great, rose perfectly, and the texture was just right, but then you bite into it and there was NO taste. Which was disappointing.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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