Carrot Raisin Muffins

Carrot Raisin Muffins

 

This old standard has been converted to a wonderful moist, gluten free version. It’s light and has a great texture… great for breakfast or a healthy snack. You can’t go wrong. It is certainly a favourite at our house!

Dry Ingredients:

¾ cup brown rice flour
½ cup sorghum flour + 2 Tbsp
½ cup tapioca starch + 2 Tbsp
1 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg

Base:

1 cup white sugar
1 cup brown sugar
1¼ cup canola oil
4 eggs (room temp)

Liquid:

1/3 cup buttermilk (or 1/3 cup of whole milk + 1 tsp vinegar)
1 tsp vanilla

Other:

3 cups finely grated carrots
1 cup golden raisins

Instructions:

Preheat oven to 350F

Grease cake pans and line with parchment paper
Place cupcake papers in muffin tins (18 Large or 24 medium)

In a stand mixer, beat the oil and sugar on medium high to high, until well mixed. The sheen will be gone off the oil. Continue beating on medium high. Add each egg separately. Allow it to be fully incorporated before adding the next. Add the vanilla. The batter will now be dull and creamy.

Reduce the speed of the mixer to low. Add the flour and buttermilk to the batter in 4 alternating parts. You must start and end with the flour. Make sure each addition is completely incorporated before going ahead with the next. e.g. flour then buttermilk, mix, flour then buttermilk, mix, flour then buttermilk, mix, flour, final mix.

Add the grated carrots and raisins. Turn off the mixer. Using a spatula, scrape down the sides of the mixer bowl and fold the mixture over several times to make sure all the batter is well mixed.

Divide the batter equally into the two cake tins or the muffin cups. Place in the preheated oven to bake. Cakes will take 45 to 60 minutes depending on the size. Cupcakes will take 30 to 35 minutes, depending on the size. Check with a toothpick to ensure they are fully cooked before setting them on a cooling rack. Cool for 10 minutes. Turn out onto a cooling rack and allow them to sit until they are completely cooled.

Store in a cupcake or cake holder. They do not require refrigeration. They can be easily frozen and stored for later use. If you want to get fancy, add a cream cheese icing. They are simply delicious hot or cold!

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2 Responses to Carrot Raisin Muffins

  1. Beverlee says:

    Thanks so much, Liana, for posting the recipe! The carrot muffins were SO delicious when you made them for us. I am so excited to have the recipe and make them for others! Thanks for such a great website. You are such an incredible inspiration!

    ~Beverlee~

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