RCI-BR.003.0162.001

Carrot Muffins

Name: Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2½ cups brown rice flour; 2 tsp ground cinnamon; 2 tsp baking soda; 3 large eggs (lightly beaten); ¼ cup safflower oil; ⅓ cup prune purée (see note); ¾ cup skim milk; ½ cup granulated sugar; ½ cup packed brown sugar or honey; 2 cups grated carrots; 1 cup canned unsweetened (crushed pineapple, drained); ½ cup raisins

Carrot Muffins from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

brown rice flour
2½ cups
ground cinnamon
2 tsp
baking soda
2 tsp
eggs
lightly beaten
3 large
safflower oil
¼ cup
prune purée (see note)
⅓ cup
skim milk
¾ cup
granulated sugar
½ cup
packed brown sugar or honey
½ cup
grated carrots
2 cups
canned unsweetened
crushed pineapple, drained
1 cup
raisins
½ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Carrot Muffins

Ingredients

Method

What Makes This Variant Distinct