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    Carrot, Coconut, Raisin & Nut Muffins

    I got this recipe from a friend and converted it to be gluten-free.  I really didn’t make any other changes, it doesn’t need any.  YUM!  What a great combo of flavors!  The carrot & coconut keep these nice & moist, as does the sour cream. 

    mm

    Muffins

    1/4 cup butter, softened
    1/2 cup packed brown sugar
    2 eggs
    1 cup sour cream
    1 cup shredded carrots
    1/2 cup flaked coconut
    1/2 cup raisins
    1-1/2 cup all-purpose flour*** (GF flour mix and your xanthan gum)
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 cup chopped nuts

    Cream butter and sugar, add eggs & sour cream; beat well.
    Stir in the carrots, coconut, and raisins. Combine flour, baking soda,
    and cinnamon; stir into creamed mixture until just moistened. Fold
    in nuts.

    Fill greased or paper-lined muffin cups 3/4 full. Bake at 375 for
    15-20 minutes or until toothpick comes out clean. Cool for 5 minutes
    in pan before removing to a wire rack.

    Makes 1 dozen muffins (I actually got 12 normal size and 10 mini)

    ***I used Authentic Foods Baking & Pancake Mix for this recipe and about an extra 1/8 tsp of xanthan gum (it already had some in the mix). 

     

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