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May 13, 2010

Carrot Walnut Muffins

Preheat oven to 375 degrees

3/4 c. millet flour
1/4 c. brown rice flour
1/4 c. buckwheat flour
1/2 c. potato starch
1/4 c. tapioca starch
1 tsp. xanthan gum
1 Tb. baking powder
3/4 tsp. salt
1 tsp. unflavored gelatin
1/3 c. sugar

2 eggs
1 tsp. vanilla
3/4 c. milk
1/3 c. oil
1/2 c. shredded carrots, packed
1/2 c. chopped toasted walnuts

Using a whisk, combine all the dry ingredients in a mixing bowl.  In a separate bowl, combine the milk, eggs, vanilla, and oil.  Add to the dry ingredients and whisk together until everything is wet.  Stir in the carrots and walnuts. 

Spoon batter into a muffin tin and bake at 375 degrees for 18- 20 minutes.  Remove to a wire rack and cool.

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