Carrot-Cake Muffins to die for (AND Gluten-Free!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 346.4
- Total Fat: 15.2 g
- Cholesterol: 95.0 mg
- Sodium: 237.6 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 1.9 g
- Protein: 5.6 g
View full nutritional breakdown of Carrot-Cake Muffins to die for (AND Gluten-Free!) calories by ingredient
Introduction
Craving carrot-cake? These muffins are out of this world...and shhhh, no one will even be able to tell that they are gluten-free too! Your mouth will thank you. Craving carrot-cake? These muffins are out of this world...and shhhh, no one will even be able to tell that they are gluten-free too! Your mouth will thank you.Number of Servings: 10
Ingredients
-
6 ounces Coarsly grated carrots
3 eggs (medium size)
2 Tbs Soy Milk (or milk of your choice)
2/3 c. Raisens
125ml Unsalted Butter, melted
3/4 c. Raw brown sugar
1 lemon, zested
6 oz White rice flour (or if you aren't gluten intolerant, all-purpose flour works just as well)
1 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Ground cinnamon
1 Tbs. Pineapple juice
1 Tbs. Honey
Frosting
250 g Cream cheese (Lite/Low fat)
2 Tbs. Honey
Directions
1. Line a regular size muffin tray with 10 paper muffin cups. (If you have silicon muffin tray, ignore this step)
2. Pre-heat your oven to 395 (200C)
3. Put all wet ingredients in a bowl (melted butter, eggs, milk) whisk mixture. Add the sugar and continue to whisk until mixture is nice and smooth.
4. Add raisins, lemon zest, pineapple juice, honey and grated carrots and give it all a mix.
5. Sift into this the flour, cinnamon and baking powder and lightly fold into the wet mixture, taking care not to mix this too much (lumpy is fine).
6. Drop mixture evenly into 10 muffin tins (about 3/4 full)
Bake for 20 mins until a skewer comes out clean (careful not to over bake) Cool on a rack. Mix up your frosting, and carefully spread on top (if you aren't in a hurry to eat these, I like to put the cream cheese frosting in the fridge to set and harden a little first)
Store muffins in the fridge if you don't eat them all in one day so cream cheese doesn't spoil.
These are yummy warmed up for breakfast, and I love them even without the frosting. Yum!
Yeild: 10 medium size muffins
(Nutritional info is calculated for muffins WITH frosting)
Number of Servings: 10
Recipe submitted by SparkPeople user MRS_MORRIS.
2. Pre-heat your oven to 395 (200C)
3. Put all wet ingredients in a bowl (melted butter, eggs, milk) whisk mixture. Add the sugar and continue to whisk until mixture is nice and smooth.
4. Add raisins, lemon zest, pineapple juice, honey and grated carrots and give it all a mix.
5. Sift into this the flour, cinnamon and baking powder and lightly fold into the wet mixture, taking care not to mix this too much (lumpy is fine).
6. Drop mixture evenly into 10 muffin tins (about 3/4 full)
Bake for 20 mins until a skewer comes out clean (careful not to over bake) Cool on a rack. Mix up your frosting, and carefully spread on top (if you aren't in a hurry to eat these, I like to put the cream cheese frosting in the fridge to set and harden a little first)
Store muffins in the fridge if you don't eat them all in one day so cream cheese doesn't spoil.
These are yummy warmed up for breakfast, and I love them even without the frosting. Yum!
Yeild: 10 medium size muffins
(Nutritional info is calculated for muffins WITH frosting)
Number of Servings: 10
Recipe submitted by SparkPeople user MRS_MORRIS.