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Saturday, February 19, 2011

spiced carrot raisin muffins + mandarin frosting -- gluten free + dairy free

finally got my new glass! so excited to have my first fixed lens. its amazing. whatdya think of the pics?

anyway - last night i was craving carrot bread - so i decided to work up a recipe for carrot muffins. this lightly spiced carrot muffin is delightful - top it with mandarin frosting and its fabulous.

before i delve into the recipe - i wanted to ask for your advice. as you can tell, i have been baking a ton, you are very astute! although, i do eat a vast majority of what i make - i do share with others : ). problem is, i need a good mode of transporting cupcakes/muffins. do any of you know of a cute, practical carrier? if so, please leave me a note in my comments box!


cha. ceramic dish by elizabeth benotti.
spiced carrot raisin muffins
  • 2 c gluten free flour mix (already containing either xanthan gum or guar gum - for those allergic to corn)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 c packed organic light brown sugar
  • 3 beaten egg whites
  • 3 tbsp canola oil
  • 1/3 c plain yogurt (reserve remaining for frosting - i used soy yogurt)
  • 2 tsp vanilla
  • 1/2 c rice milk - plus more if necessary
  • 1 c finely grated carrots
  • 1/2 c golden raisins (you can use regular - i particularly like the taste of goldens)
preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners. combine above dry ingredients (including sugar) in bowl of stand mixer. in separate bowl whisk together egg whites, oil, yogurt, vanilla and rice milk. then pour wet ingredients over dry ingredients and beat together - if necessary add more rice milk - batter should not be runny, but should stay together like a thick cake batter.
  
once batter is completely combined gently stir in grated carrots + raisins then spoon batter into 12 cupcake liners. bake at 350 for 20-24 minutes or until a toothpick inserted into center of muffin comes out clean.
you've got at least 20 minutes - why not put together a tasty frosting?

carrots, anyone?

mandarin frosting
  • 1-2 tbsp yogurt (dairy free)
  • 1-2 c confectioners sugar
  • 1 tsp vanilla extract
  • zest from 1 mandarin orange
place 1-2tbsp yogurt and vanilla extract in bowl of stand mixer - add confectioners sugar 1/8 c at a time until good consistency is achieved (thick enough to not run). add zest from 1 mandarin - combine thoroughly. place frosting in fridge to help it setup around 30 minutes. frost completely cooled muffins with this delicious number.

please frost me.

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