Gluten Free Carrot Raisin Muffin Recipe
2/3 cup vegetable oil
2 large eggs
2/3 cup organic sugar, plus a little for sprinkling on top (latter is optional)
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups GF flour mix (Such as Rebecca Reilly’s. Made in bulk, proportions are: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
1 tsp xanthan gum (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups finely shredded carrot
1 cup raisins, soaked in 2 cups hot water and drained (a little extra liquid is ok)
Prepare 12 muffin cups with paper baking cups (or grease). Heat oven to 375°.
Combine oil, eggs, sugar and vanilla in a bowl. Whisk together.
Fill muffin cups and bake for 20 minutes or until you can stick a toothpick in and have it come out clean.