About this recipe:They are quick, easy and absolutely scrumptious. Sometimes, when I have the energy, I quadruple the recipe and make enough to freeze so I have handy snacks for work. Also works as a carrot cake.
Makes: 8 to 12 muffins
120g white rice flour
120g brown rice flour
1 teaspoon xanthan gum
2 teaspoons gluten free baking powder
1/2 teaspoon gluten free bicarbonate of soda
1/2 teaspoon fine salt
2 organic eggs
125ml soya milk
60ml organic grapeseed oil
2 medium carrots, finely grated
170g chopped dates
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:20min › Ready in:25min
Preheat oven to 180 degrees C/ gas mark 4. Grease a muffin tin.
Sift flours, baking powder, bicarb of soda and salt; mix evenly.
Melt the honey in a small saucepan on low heat.
Mix the eggs, milk, and oil in a food processor. Blend in the honey. Keep the food processor running, and gradually add in the dry ingredients – mix thoroughly.
Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large or 12 medium sized muffins.