Gluten-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.
10 to 12
4 tbsp Organic Valley Butter (melted)
2 cups gluten-free all-purpose baking flour
1/4 cup brown sugar
2 1/4 tsp baking powder
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp 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 tsp vanilla extract
1 1/2 tsp xanthan gum
cream cheese frosting (optional)
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.