{"id":776,"date":"2009-03-11T14:51:27","date_gmt":"2009-03-11T18:51:27","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/03\/11\/carrot-coconut-raisin-nut-muffins\/"},"modified":"2009-03-11T14:51:27","modified_gmt":"2009-03-11T18:51:27","slug":"carrot-coconut-raisin-nut-muffins","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=776","title":{"rendered":"Carrot, Coconut, Raisin & Nut Muffins"},"content":{"rendered":"

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.  <\/p>\n

\"mm\"<\/a> <\/p>\n

Muffins <\/p>\n

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<\/p>\n

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.<\/p>\n

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.<\/p>\n

Makes 1 dozen muffins (I actually got 12 normal size and 10 mini)<\/p>\n

***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).  <\/p>\n

 <\/p>\n

LiveJournal Tags: muffins<\/a>,carrot<\/a>,coconut<\/a>,raisin<\/a>,nut<\/a>,breakfast<\/a><\/div>\n
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