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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

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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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3 Responses:

 
an unknown user
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
22 Oct 2007 1:32:38 AM PST
This gluten-free recipe is great...very tasty.

 
susan bruner
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Jan 2012 9:46:41 AM PST
I get rave reviews every time I make these muffins.

 
Nicki
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
10 Jan 2013 7:56:14 AM PST
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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