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Recipe by Terese Allen
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).
Learn MoreGluten-Free Carrot Orange Muffins
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 PREP
15 MIN COOK
45 MIN TOTAL
10 to 12 servings
Ingredients
2 cups gluten-free all-purpose baking flour
¼ cup brown sugar
2 ¼ tsp baking powder
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
1 cup coarsely grated carrots (about 1 large carrot)
grated zest and juice of 1 blood orange
1 tsp vanilla extract
1 ½ tsp 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.
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