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Ingredients:
- 1 1/4 cups sugar
- 2 1/4 cups gluten-free all purpose flour mix (brown or white)
- 2 teaspoon guar gum OR 1.5 teaspoon xanthan gum
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups grated carrots (about 4 large carrots)
- 1 large peeled and shredded apple
- 8 ounces drained, crushed pineapple
- 3/4 cups raisins
- 1/2 cup shredded, sweetened coconut
- 1/2 cup coarsely chopped walnuts or pecans
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 teaspoon vanilla
Preparation:
Preheat oven to 350┬░ FGrease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine all dry ingredientsIn a separate large bowl combine liquid ingredients
In a large mixing bowl combine all dry ingredientsIn a separate large bowl combine liquid ingredients
Add the liquid ingredients to the dry ingredients. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Yield: About 2 dozen standard size muffins
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