Gluten Free Froggie in the Kitchen

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Carrot muffins

Sorry it’s taken me this long to actually post this. I created these around a week ago, and life has just been crazy… too crazy to actually post the recipe. I may later change the recipe a bit to tweak it and make it even better, but for now, here’s the original recipe. These muffins do look like you scooped mashed potatoes and carrots into muffin liners, but they do taste good. I’m not the only one who likes them.

Dry ingredients:
1/4 cup Garbunzo & Fava bean flour
1/4 cup “sweet” Sorghum flour
1/4 cup Brown rice & Sweet brown rice flour
1/4 cup Millet flour
1/2 cup potato starch
1 1/2 tsp xanathan gum
1 tbs Rice bran
1 1/2 tbs Corn-free Baking powder
1/4 cup sugar

In seperate bowl:
1 tbs egg replacer
4 tbs rice milk

“wet” ingredients
1 cup rice milk
1/3 cup oil.
2 cups grated carrots

Mix all the dry ingredients together, and the same for the “wet” ingredients. Pour the egg replacer into the flour mixture, followed by the “wet” ingredients, folding it in with swift strokes.

Spoon batter into muffin pans lined with paper liners. Bake in a 400F degree oven for 25 minutes (or a little more if you want).

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