For the last few weeks, produce has been scarce. The local farmer's market has had fresh spring greens and a little asparagus, but not much else.
Until last Saturday.
That's when I hit the mother load.
Fresh, organic carrots and some zucchini added a little variety to the meal plan for the week. We used the zucchini in a frittata, and today enjoyed the carrots in a new muffin recipe.
The great thing about this recipe is that it is "substitution friendly". Instead of carrots, zucchini could be used. Grate some apples, add an overripe banana or canned pineapple for a different flavor.
No matter what you add, this will still be gluten free!
Unless of course, you add wheat.
Then all bets are off.
Gluten-Free Carrot Muffins
2 cups gluten-free flour (I used Bob's Redmill)
1 t. xanthum gum (this acts like gluten and holds the ingredients together)
1 Tb. flaxseed meal
3 1/2 t. GF baking powder
1/2 t. sea salt
1/2 t. cinnamon
1/4 cup sucanat or light brown sugar
1 1/4 cup milk
1/4 c. unsweetened applesauce
1 cup grated carrot
1/2 cup chopped walnuts or pecans
Sift dry ingredients together in a large bowl.
Mix egg, milk and applesauce together in a small bowl.
Add the wet ingredients to the dry ingredients and mix only until combined. The batter will be lumpy.
Fold in the carrots and nuts.
Fill greased muffin cups about 2/3 full.
Bake in 400F. preheated oven for 20 minutes.
Cool for 2 minutes before removing from pan.
These are great with cream cheese!