CARROT MUFFINS - WHEAT FREE-GLUTEN FREE Recipe

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WHEAT FREE - GLUTEN FREE & ORGANIC FOR HEALTH
PREHEAT OVEN TO 350 DEGREES F.
SPRAY MUFFIN PAN CUPS WITH OLIVE OIL
USE PAPER LINERS FOR PAN CUPS IF AVAILABLE

Prep time:
Cook time:
Servings: 18 Muffins
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Ingredients

Cost per serving $0.44 view details

Directions

  1. PREHEAT OVEN TO 350 DEGREES F. & SPRAY MUFFIN PAN CUPS WITH OLIVE OIL.
  2. IN LARGE BOWL, STIR TOGETHER ALMOND FLOUR, ALL PURPOSE FLOUR (WHITE & FLUFFY), GROUND FLAX, WALNUTS, CINNAMON, BAKING POWDER, BAKING SODA, ZANTHAN GUM, NUTMEG, CLOVES AND SALT.
  3. STIR IN THE SHREDDED CARROTS, RASINS AND VANILLA.
  4. IN A MEDIUM BOWL, SEPARATE THE EGG YOLKS FROM WHITE AND ADD STEVIA, COCONUT MILK, OIL, AND APPLESAUCE.
  5. IN A SMALL BOWL, BEAT THE EGG WHITES AND CREAM OF TARTAR WITH AN ELECTRIC MIXER ON HIGH SPEED UNTIL STIFF PEAKS FORM. GENTLY FOLD THE BEATEN WHITES INTO THE EGG YOLK MIXTURE UNTIL COMBINED.
  6. FOLD THE COMBINED EGG MIXTURE INTO THE FLOUR MIXTURE UNTIL WELL COMBINED.
  7. DIVIDE THE BATTER AMONG THE MUFFIN CUPS (18) FILLING EACH ABOUT HALF FULL..
  8. BAKE FOR 30 MINUTES OR UNTIL A WOODEN PICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN.
  9. COOL IN THE PAN ON A RACK FOR 5 MINUTES.
  10. SERVE WARM OR REMOVE FROM THE PAN, COOL AND PUT IN STORAGE CONTAINER.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 36g
Recipe makes 18 servings
Calories 86  
Calories from Fat 59 69%
Total Fat 6.86g 9%
Saturated Fat 4.18g 17%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 253mg 11%
Potassium 103mg 3%
Total Carbs 6.02g 2%
Dietary Fiber 0.8g 3%
Sugars 3.85g 3%
Protein 1.43g 2%
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