Gluten-free Carrot-Raisin Muffins

Gluten-free Carrot-Raisin Muffins Recipe | Vegetarian Food

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 12 |

Vegetarian diet

Introduction

These Gluten-free Carrot-Raisin Muffins are a delicious and healthy treat that is perfect for breakfast or as a snack. Packed with carrots, raisins, and warm spices, these muffins are sure to become a family favorite.

History

Carrot muffins have been a popular treat for many years, but this gluten-free version adds a modern twist to a classic recipe. By using a combination of brown rice flour, tapioca flour, and xanthan gum, these muffins are safe for those with gluten sensitivities to enjoy.

Ingredients

1 cup of brown rice flour
0.5 cup of potato starch flour
0.5 cup of tapioca flour
2 tsp of xanthan gum
2.5 tsp of baking powder
1 tsp of cinnamon
0.5 tsp of nutmeg
0.25 tsp of cloves
0.5 tsp of salt
0.33 cup of sugar + 1 tbsp
2 eggs (lightly beaten)
0.25 cup of oil
2 jars (4 oz or 113 g each) of baby food strained carrots
0.5 cup of orange juice
0.75 – 1 cup of raisins

How to prepare

Preheat oven to 400°F (204°C).
Line muffin tins with paper.
Stir together the dry ingredients.
Make a well in the center of the mixture and add applesauce, eggs, oil, milk, and vanilla.
Stir together just until the ingredients are moistened.
Gently fold in raisins.
Bake at 400°F (204°C) for 25 minutes.

Variations

Add chopped nuts or seeds for extra crunch.
Swap out the raisins for dried cranberries or chopped dried apricots.
Drizzle with a simple glaze made from powdered sugar and orange juice for a sweet finish.

Cooking Tips & Tricks

Be sure to line your muffin tins with paper liners to prevent sticking.

- Do not overmix the batter, as this can result in tough muffins.

- Fold in the raisins gently to ensure they are evenly distributed throughout the batter.

- Store any leftovers in an airtight container to keep them fresh.

Serving Suggestions

Enjoy these muffins warm with a cup of tea or coffee for a cozy breakfast or snack.

Cooking Techniques

Be sure to preheat your oven to ensure even baking.

- Use a light hand when mixing the batter to avoid tough muffins.

- Check for doneness by inserting a toothpick into the center of a muffin – if it comes out clean, they are ready.

Ingredient Substitutions

You can use any type of oil in place of the oil called for in the recipe.

- If you don't have baby food strained carrots, you can puree cooked carrots until smooth.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat in the microwave for a warm treat.

Presentation Ideas

Sprinkle the tops of the muffins with a dusting of powdered sugar for a pretty finish.

Pairing Recommendations

These muffins pair well with a cup of hot tea or coffee for a cozy breakfast or snack.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a warm treat.

Nutrition Information

Calories per serving

Each muffin contains approximately 180 calories.

Carbohydrates

Each muffin contains approximately 25 grams of carbohydrates.

Fats

Each muffin contains approximately 6 grams of fat.

Proteins

Each muffin contains approximately 2 grams of protein.

Vitamins and minerals

These muffins are a good source of vitamin A, thanks to the carrots. They also provide a small amount of iron and calcium.

Alergens

These muffins contain eggs and may contain traces of nuts.

Summary

These Gluten-free Carrot-Raisin Muffins are a nutritious and delicious treat that is perfect for those with gluten sensitivities. Packed with carrots, raisins, and warm spices, these muffins are sure to satisfy your sweet tooth.

Summary

These Gluten-free Carrot-Raisin Muffins are a delicious and nutritious treat that is perfect for breakfast or as a snack. Packed with carrots, raisins, and warm spices, these muffins are sure to become a family favorite. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Gluten-free Carrot-Raisin Muffins. It was a rainy afternoon, and I was browsing through an old cookbook that I had picked up at a yard sale. As soon as I read the ingredients and instructions, I knew I had to give it a try.

The recipe called for simple, wholesome ingredients like gluten-free flour, shredded carrots, raisins, and warm spices like cinnamon and nutmeg. I had never baked anything gluten-free before, so I was intrigued to see how these muffins would turn out.

I set to work gathering all the necessary ingredients and preheating the oven. As I mixed the batter together, the sweet aroma of cinnamon and nutmeg filled the kitchen, making my mouth water in anticipation. I carefully filled the muffin tins with the batter, sprinkled a few extra raisins on top for good measure, and popped them in the oven.

As the muffins baked, I couldn't help but think back to how I had learned to cook and bake over the years. Growing up, my grandmother was the one who taught me all of her favorite recipes. She had a talent for transforming simple ingredients into delicious meals that brought our family together around the table.

One of my fondest memories was watching her make her famous apple pie. She would peel and slice the apples with precision, then sprinkle them with cinnamon and sugar before covering them with a flaky crust. The smell of the pie baking in the oven would fill the whole house, and we would eagerly wait for it to cool so we could dig in.

I also learned a lot from my mother, who had a knack for experimenting with new flavors and ingredients. She was always coming up with creative dishes that surprised and delighted us. I remember one time she made a lemon-blueberry cake that was so light and fluffy, it practically melted in your mouth.

As I checked on the muffins in the oven, I thought about all the different people and places that had influenced my cooking over the years. From my grandmother's traditional recipes to my mother's inventive creations, I had gathered a wealth of knowledge and experience that I now brought to my own kitchen.

When the timer finally dinged, I pulled the muffins out of the oven and let them cool on a wire rack. The tops were golden brown and slightly cracked, and the smell that wafted up from them was absolutely divine. I couldn't wait to sink my teeth into one and see how they tasted.

I took a bite of the warm muffin, and it was everything I had hoped for and more. The texture was moist and tender, with just the right amount of sweetness from the raisins and warm spices. I knew right then and there that this recipe would become a staple in my baking rotation.

I packaged up a few muffins to share with my friends and family, knowing that they would appreciate the love and care that went into making them. As I sat down to enjoy a muffin with a cup of tea, I couldn't help but feel grateful for all the people and experiences that had shaped me into the cook and baker I was today.

In that moment, I realized that cooking was more than just following a recipe – it was a way to connect with the past, to celebrate the present, and to create something beautiful and delicious to share with the ones we love. And as I savored the last bite of my Gluten-free Carrot-Raisin Muffin, I knew that I would continue to explore new flavors, learn new techniques, and pass on my knowledge to future generations. Cooking was my passion, my joy, and my legacy – and I couldn't imagine my life without it.