Tuesday, January 10, 2012

Carrot Muffins That You Can't Tell Are Gluten-Free!

Preheat oven to 350F. Grease muffin tins for 24 muffins.

½ cup oil (I used coconut)

1 ¼ cups fructose, sugar or other sweetner

5 large eggs

1 1/3 cups plain yogurt

4 teaspoons vanilla

¼ cup apple cider vinegar

2 cups flour (I used ¾ cup lentil flour, ½ cup millet/rice combination, and ¾ cup fine cornmeal)

2 tablespoons, plus 2 teaspoons aluminum free baking powder

4 teaspoons baking soda

2 teaspoons salt

2 teaspoons xantham gum

1 teaspoons ground cinnamon

3 large carrots, grated (a generous cup)

¾ cup chopped walnuts

Mix the oil with the fructose/sugar. Add the eggs and beat well ‘til thick and smooth. Add the yogurt, vanilla, and vinegar – beat til smooth. Stir the dry ingredients together separately and add to the wet til well combined, but no additional stirring. Fold in the carrots and walnuts. Let sit for a minute or two (the batter will become puffy and rise in the bowl), then immediately fill greased muffin pans 2/3 – ¾ full. Bake at 350 for 20 min or until the top springs back lightly when touched. We made these muffins today, and truly, no one would ever know that they are gluten free! J

1 comment:

Mom said...

Sounds like a good gluten free recipe...I have celiac disease...I have never heard of lentil flour - do you make that yourself?

Cathleen from Kentucky