Carrot-Raisin Muffins (Gluten-Free)

This recipe comes to us from Elizabeth Griffith.
Makes 11 muffins
Soak 1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail and a good splash of gluten-free vanilla and 6 tablespoons water
sift together
½ cup of the gluten-free mix above
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons of Just Whites (dried egg white about 3 whites worth)
Combine wet and dry, spoon into heated muffin tins. Bake at 400 degrees for 20 minutes in greased muffin tins.
I estimated these at about one hundred calories and two and a half grams of protein per muffin.

This recipe comes to us from Leta.
Ingredients:
½ cup sugar
2 tablespoons Crisco Butter Flavored Margarine
1 egg
1 tablespoon coconut extract
Beat together until creamy.
Dry Ingredients:
½ teaspoon baking powder
½ teaspoon xanthan gum
Pinch of salt
¾ cup gluten-free flour blend
¼ cup Dari-Free milk or Vanilla Soy milk
Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups.
Bake at 350F for 21 minutes.

This recipe comes to us from Valerie Wells.
Dry Ingredients:
1 cup sorghum flour
1 cup gluten-free flour mix (any kind) minus 2 tablespoons
2 tablespoons flax seed meal
¼ cup sugar of your choice
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
Wet Ingredients:
3 egg yolks (or one whole egg)
¼ cup coconut oil, melted
½ cup yogurt, kefir or buttermilk
½ cup plus 2 heaping tablespoons applesauce
Directions:
Preheat oven to 400F. Grease 11 muffin tins. Mix dry ingredients. Stir in wet ingredients until just moistened. Do not over stir; batter may be lumpy. Fill muffin tins about 2/3 full. Bake 13-14 minutes.