Carrot Raisin Muffins
Ingredients:
3 cups gluten free flour (I use 1 cup of millet flour, brown rice flour, and sorghum flour)
3 tsp guar gum or 2 tbsp psyllium
3 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
up to 1/2 cup sugar (sweeten to your taste)
3 eggs
1/4 cup unsweetened applesauce
1/4 cup light olive oil or vegetable oil
1 1/2 cups pureed carrots (I use baby food to save time)
1-1/4 cups orange juice
1 1/2 cups raisins
Instructions:
Preheat oven to 400 degrees. Grease 2 12-cup muffin tins or line with paper liners (use these to prevent cross contamination in a mixed diet environment).
In a large mixing bowl, combine the mashed bananas, applesauce, eggs, orange juice and sugar. In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients. Mix thoroughly. Add additonal milk, 1 tablespoonful at a time if batter is too stiff. Fold in the raisins.
Spoon into prepared muffin cups. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Makes about 24 muffins.