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Allergen-Free Raisin-Carrot Muffins

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"These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet."
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40 m servings 198 cals
Original recipe yields 12 servings (1 dozen muffins)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. Mix raisins and orange juice together in a small bowl.
  3. Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
  4. Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
  5. Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.


  • Cook's Notes:
  • Substitute gluten-free baking mix for the rice flour if desired.
  • You may use 1 egg instead of the egg replacer if not trying to avoid eggs.

Nutrition Facts

Per Serving: 198 calories; 4.9 g fat; 38 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 190 mg sodium. Full nutrition

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