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Back to Baking: Carrot Cake Muffins

April 13, 2012

I bought some King Arthur Gluten Free All-Purpose flour. Then I did some blog/recipe searching. Hmm. What to make, what to make. Since I seem to be physically very happy being gluten free and low-sugar, I didn’t want to make anything uber-sweet. I think sweet things have their place, but it wasn’t what I was in the mood for at the moment.

So, of course Simply Sugar & Gluten Free’s blog had me interested. There was a recipe for Carrot Cupcakes, which I turned into carrot cake muffins, and they were really yummy! I made a few changes, and here’s what I did:

  • 1/2 cup agave nectar
  • 1/3 cup grapeseed oil
  • 2 tbsp fresh squeezed orange juice
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground star anise
  • 3/4 cup King Arthur GF flour
  • 1.5 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Preheat oven to 350.

Add wet ingredients to your stand mixer and combine thoroughly. While in theory you should combine your dry ingredients before adding to wet, I just plunked everything in and blended well. When combined, add carrots, raisins and pecans. Stir to combine.

Add to muffin tin (line with papers or silicone liners, or use a nonstick spray).

Bake for 30 minutes. 🙂

Now in other news, I made a few additional things with my Vitamix. I sure do love that blender.

First up, I made powdered sugar. I put granulated sugar into the blender, moved from speeds 1-10 quickly, then blended on high for 45 seconds. Voila.

And! I made brown rice flour. I’d really like to make my own GF flour blend. I also need a food scale. More on that later.

I put 2 cups of brown rice into the grain blender, used the same method as for the powdered sugar and then I had this:

Very cool huh? I am super excited.

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