Thursday, May 23, 2013

In the Kitchen on Thursday: Gluten Free Muffins to gobble up

1 C. Almond Meal/Flour
1C. Flax Seed Meal
1/2 C. applesauce
1/2 C. butter (1 Stick), melted and cooled
2 eggs beaten
1 Tbsp. baking powder (gluten free)
1/2 C. water
1/2 C. sugar
1 tsp. ground Cinnamon
1 1/2 tsp. ground Nutmeg
pinch of salt

Add in:
2-3 Tbsp. grated carrots
1/4 C. golden raisins

Line a cupcake pan with liners. Pre heat oven to 350. Mix all ingredients, except add-ins, together until thoroughly blended. Then mix in add ins until just incorporated. Spoon batter into muffin tins so each is 3/4 full. Bake for 20-30 minutes. Allow to cool.

They are moist, light, delicious and don't even need any butter or jam.

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