Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Gluten-Free Carrot Orange Muffins
- Prep time
- 30
- Total Time
- 45
- Servings
- 10-12
Many grocery stores and food cooperatives now carry a wide variety of wheat- and gluten-free products, including the all-purpose baking flour and the cereal flakes that give substance and savor to this recipe. Xanthan gum is also called for here; it’s a powdery gluten replacer that helps develop texture.
Blood oranges, like their name implies, have deep-red flesh and flavor, and lend a real citrus spark to these muffins. (You can use a regular orange, if you like. And if you’re out of oranges altogether, substitute 1/2 teaspoon orange extract for the grated peel and 1/4 cup Organic Valley orange juice for the freshly squeezed juice.)
Flecked with grated carrots and not too sweet, the muffins can be eaten as is or frosted with a cream cheese icing.
Ingredients
- 4 tablespoons Organic Valley unsalted butter
- 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
- 1⁄4 cup brown sugar
- 2 1⁄4 teaspoons baking powder
- 1 1⁄2 teaspoons xanthan gum
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1 cup Nature’s Path Mesa Sunrise gluten-free cereal
- 1 cup coarsely grated carrots (about 1 large carrot)
- 3⁄4 cup Organic Valley lowfat milk (or unsweetened Organic Valley Soy milk)
- 2 Organic Valley large eggs
- grated zest and juice of 1 blood orange
- 1 teaspoon vanilla extract
- 1⁄2 Cream Cheese Frosting recipe (optional)
Directions
1. Heat oven to 400 degrees. Butter muffin tins or line them with unbleached paper liners. Melt the butter and set it aside to cool.
2. Place flour, brown sugar, baking powder, xanthan gum, ginger, nutmeg and salt in a medium bowl. Use a whisk to mix the ingredients thoroughly. Use one of your hands to crush the cereal flakes into coarse bits; stir the crushed flakes into the flour mixture.
3. Combine carrots, milk, egg, orange zest, orange juice and vanilla in a second, larger bowl. Stir the flour mixture into the wet mixture.
4. Fill muffin cups nearly full. Bake until toothpick inserted in center comes out clean, 15-18 minutes. Let cool on wire racks 3-5 minutes, then remove muffins from pans. Serve warm. May also be cooled to room temperature and frosted with cream cheese icing.
Copyright by Terese Allen
Comments
This sounds awesome ... am going to have to try it!
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