"Everything But the Kitchen Sink" Muffins
1 1/4 cup brown rice flour (finely ground)
1/2 cup potato starch
1/4 cup tapioca flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 T baking powder
1 t baking soda
3/4 t xanthan gum
1/2 t cinnamon
1/4 t freshly ground nutmeg
1/4 t salt
1 cup old fashioned rolled oats
1/2 cup raisins
2 large eggs
1/2 cup milk
1/2 cup applesauce
1 medium ripe banana, mashed
1/4 cup olive oil
1/4 cup canola oil
4 medium carrots, peeled and shredded
Preheat oven to 375 degrees. Prepare 2 muffins tins, either with cooking spray or with cupcake liners.
Mix the dry ingredients (up to salt) in a large bowl with a wire whisk. Stir in oats and raisins. Set aside.
Whisk the eggs, milk, applesauce, banana and oils in a separate large bowl. Stir in the carrots.
Gradually add the dry ingredients to the wet. Fold in the carrots.
Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes. Cool on a wire rack, watch them disappear.
Store in an airtight container, up to 3 days.
Makes 18 muffins.