Thursday, April 7, 2011

Gluten Free Dairy Free Carrot Cake Muffins

    Here is the promised muffin recipe from the last post.   I have searched high and low for a carrot cake recipe that reminded me of my Philadelphia Cream Cheese Carrot Cake Recipe.   I have tried many recipes, but everything fell short.  I decided that I just needed to take the original recipe and make it gluten free if I was going to have what I wanted.   I put the batter in muffin tins because it cooked better.  This muffin is tender and oohhh-so delicious!


Ingredients:

Directions:
  1. Preheat oven to 350 degrees.
  2. In a bowl combine flour, xanthan gum, cinnamon, baking soda, baking powder, and salt.  Set aside.
  3. Cream shortening and sugar. 
  4.  Add pumpkin, sour cream and extract.  Blend well.
  5. Adding flour mixture a little at a time until all ingredients are just moistened.  Don't over beat.  
  6. Stir in carrots, nuts, and chocolate chips.  
  7. Batter will be thick.  Fill lined muffin tins full with batter.  
  8. Bake for approximately 25 minutes or until inserted toothpick comes out clean.
  9. Cool completely to prevent crumbling.  Enjoy!

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