Gluten-Free Carrot Orange Muffins

Name: Gluten-Free Carrot Orange Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 4 tablespoons [Organic Valley® Salted Butter] (melted); 2 cups gluten-free all-purpose baking flour; 1/4 cup brown sugar; 2 1/4 teaspoons baking powder; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon table salt; 1 cup [Nature's Path Organic Mesa Sunrise® gluten-free cereal]; 1 cup coarsely grated carrots (about 1 large carrot); 3/4 cups [Organic Valley® Reduced Fat 2% Milk]; 2 [Organic Valley® Large Brown Eggs]; grated zest and juice of 1 blood orange; 1 teaspoon vanilla extract; 1 1/2 teaspoon xanthan gum; cream cheese frosting (optional)

Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).

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A Gluten-Free Carrot Organic Muffin cut in half on a plate next to a knife with butter on it.

Blood oranges, as their name implies, have deep-red flesh and flavor, and lend a real citrus spark to these muffins. Or you can use a regular orange, if you’d like. Wheat- and gluten-free products are far more readily available these days than ever before. And the all-purpose flour and cereal flakes in this recipe add substance and flavor. Enjoy with a bit of butter for a savory snack, or with cream cheese frosting for a tasty dessert.

30 min Prep15 min Cook45 min Total

30 min Prep•15 min Cook•45 min Total

12 Servings

30 min Prep15 min Cook45 min Total

30 min Prep•15 min Cook•45 min Total

12 Servings

Cooking Mode

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Ingredients

2 cups gluten-free all-purpose baking flour
¼ cup brown sugar
2 ¼ teaspoons baking powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon table salt
1 cup Nature's Path Organic Mesa Sunrise^® gluten-free cereal
1 cup coarsely grated carrots (about 1 large carrot)
grated zest and juice of 1 blood orange
1 teaspoon vanilla extract
1 ½ teaspoon xanthan gum
cream cheese frosting (optional)

Directions

Heat oven to 400 F. Butter muffin tins or line them with unbleached paper liners. Melt the butter and set it aside to cool.
Place flour, brown sugar, baking powder, 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.
Combine carrots, milk, egg, orange zest, orange juice and vanilla in a second, larger bowl. Stir the flour mixture into the wet mixture. Add in melted butter, and stir until well combined.
Fill muffin cups nearly full. Bake until toothpick inserted in center comes out clean, 15 to 18 minutes. Let cool on wire racks 3 to 5 minutes, then remove muffins from pans. Serve warm. May also be cooled to room temperature and frosted with cream cheese frosting.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Heat oven to 400 F. Butter muffin tins or line them with unbleached paper liners. Melt the butter and set it aside to cool.
Place flour, brown sugar, baking powder, 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.
Combine carrots, milk, egg, orange zest, orange juice and vanilla in a second, larger bowl. Stir the flour mixture into the wet mixture. Add in melted butter, and stir until well combined.
Fill muffin cups nearly full. Bake until toothpick inserted in center comes out clean, 15 to 18 minutes. Let cool on wire racks 3 to 5 minutes, then remove muffins from pans. Serve warm. May also be cooled to room temperature and frosted with cream cheese frosting.

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