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Carrot Cake Muffins

Equally delicious for breakfast or dessert, gluten free carrot cake muffins are perfect for any bunny who likes treats.

Cooking the carrots slightly (2 minutes in a covered microwave bowl) after shredding softens the carrots and brings out their natural sweetness.

Muffins don’t really need icing, but the brown butter glaze is quite possibly the most delicious thing I’ve tasted.  If you’re browning butter in the microwave for the first time, keep an eye on it.  Cook time will vary depending on how powerful your microwave is.

Gluten Free Carrot Cake Muffins

Combine the dry ingredients in a mixing bowl:

2½ cups sorghum flour blend

¾ cup brown sugar, packed

1 tablespoon baking powder

1 teaspoon cinnamon

¼ teaspoon each, nutmeg and ginger

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon xanthan gum

Combine the wet ingredients, then add to mixing bowl:

2 eggs

½ cup plain Greek yogurt

½ cup olive oil

½ cup apple cider

1 tablespoon pure vanilla extract

½ teaspoon lemon flavor, optional

Fold in:

2 cups shredded carrots, slightly cooked

1 cup diced apple, optional

Preheat oven to 350 degrees.  Fill paper lined muffin tins with batter.  A number 16 disher is the perfect size for scooping batter evenly.  Bake for about 24 minutes, until tester inserted remains mostly clean. Yield: 18 carrot cake muffins

Brown Butter Glaze

Place 2 tablespoons of butter in a bowl, cover, and microwave on high for 1 minute and 30 seconds (in a 1500 watt oven).  Add 2/3 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon lemon oil.  Stir well and drizzle as needed on slightly cooled muffins.

~ Flour Note ~

Combining many flours usually gives the best result for gluten free baked goods. I used a sorghum bread flour blend for the carrot cake muffins.

Sorghum Flour Bread Blend

Mix together thoroughly.  Use this blend in recipes when making gluten free bread or muffins.  Get more info on gluten free flour blends here.

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