Ingredients to make 16 medium muffins
2 cups of gluten free all-purpose flour (I used Bob’s Red Mill)
1 ½ teaspoons of xanthan gum
½ cup of brown sugar
2 teaspoons of baking soda
1 tablespoon of ground cinnamon
½ teaspoon of salt
½ cup of raisins
½ cup of chopped walnuts
½ cup of shredded coconut
½ cup of shredded carrot
2 cups of chopped apples
2 eggs
½ cup of vegetable oil
1/4 cup of milk
2 teaspoons of vanilla extract
Preparation
Preheat the oven to 350°F and line a muffin or cupcake pan with paper liners.
In a big bowl combine flour, gum, sugar, baking soda, cinnamon and salt.
Add raisins, walnuts, coconut, carrot and apples and mix well.
In another bowl, mix eggs, milk, oil and vanilla and add this mixture to the flour mixture.
Stir all the ingredients until moistened.
Fill the muffin cups 3/4 full.
Bake for 20 to 25 minutes until a toothpick inserted in center of muffin comes out clean.
Cool on wire rack.
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