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 Reillys. 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.
Sift together dry ingredients in a large bowl. Then pour in the oil mixture and gently fold together while adding your shredded carrot. Add your raisins last and fold until all moisture has been absorbed.

Fill muffin cups and bake for 20 minutes or until you can stick a toothpick in and have it come out clean.