Ingredients
12
12 servings
- •¾ cup raisins
- •¼ cup orange juice
- •1 ½ cups rice flour
- •¾ cup white sugar
- •2 teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon salt
- •¼ teaspoon ground allspice
- •¼ teaspoon xanthan gum
- •1 cup finely shredded carrots
- •¼ cup vegetable oil
- •2 tablespoons water
- •1 ½ teaspoons dry egg replacer (such as Ener-G®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutritional Facts
Per 12 servings
- Calories: 198
- Carbohydrate: 38g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 19g
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