CARROT MUFFINS - Karin Hendricks

Name: CARROT MUFFINS - Karin Hendricks
Ingredients: 3 cup Finely Grated Carrots; ½ cup Sugar (Opt.); 1 cup Crushed Pineapple, Undrained; ½ cup Oil; ¾ cup Unsweetened Applesauce; 4 Large Eggs; 1 tablespoons Vanilla; 1 cup White Rice Flour; ½ cup Sorghum Flour; ½ cup Tapioca Starch; ½ cup Brown Rice Flour#2#; ½ cup Sweet Rice Flour#3#; 1 ½ teaspoon Xanthan Gum; 2 teaspoons Baking Soda; 1 teaspoons Salt; 1 ½ teaspoon Pumpkin Pie Spice; ½ cup Flaked Coconut; ½ cup Chopped Walnuts, Pecans, Or Almonds; ½ cup Raisins

Notes

Mix together the carrots, sugar, pineapple, oil, applesauce, and vanilla. Add eggs, one at a time, mixing well between each addition. Stir together flour, soda, salt and spices. Mix into wet mixture and blend well. Stir in remaining ingredients. Pour into greased muffin pans. Bake at 350°F for 20 minutes.Tawnya Smith

CARROT MUFFINS - Karin Hendricks

Ingredients

Directions

Notes