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CINNAMON, CARROT, AND MACA MUFFINS

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Ingredients

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  • 1 cup cup-for-cup replacement gluten-free flour blend, such as Steve’s GF Cake Flour
  • 2 tsp maca powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 3/4 tsp ground baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 large eggs (at room temperature)
  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and still warm
  • 1/2 cup liquid honey
  • 1 tsp pure vanilla extract
  • 1 tsp grated lemon zest
  • 1 1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F. Line 10 cups of a 12-cup muffin pan with paper liners or grease them with cooking spray.
  2. Sift the gluten-free flour blend, maca, cinnamon, ginger, allspice, baking powder, baking soda, and salt into a medium bowl.
  3. In a separate medium bowl, whisk the eggs, then gradually pour in the warm melted butter and whisk to combine. Add the honey and whisk until the ingredients are blended. Add the vanilla and lemon zest and whisk to combine.
  4. Pour the dry mixture into the wet mixture and stir with a wooden spoon until just combined. Add the carrots and stir briefly to combine, then add the raisins and walnuts and stir until well blended and the batter has a loose consistency. (At this point, the batter may be covered with plastic wrap and stored in the refrigerator overnight. Allow the batter to come to room temperature before baking fresh in the morning.)
  5. Fill the muffin cups to ¼ inch from the top (these muffins don’t rise very much) and bake for 20 to 25 minutes, until the tops are golden brown and just firm to the touch and a cake tester inserted into a muffin comes out clean. 
  6. Remove the muffin pan from the oven and place it on a wire rack. Release the muffins by running a small metal spatula or knife along the inside edge of each muffin cup, then place the muffins on the rack to cool completely. 
  7. The muffins will keep, wrapped in plastic wrap, at room temperature for up to 3 days or in the freezer for up to 2 months

Find it online: https://lailaali.com/the-facts-of-going-gluten-free/