This week, I baked these muffins, for a friend of mine, who loves muffins. I had no idea what she has experienced in muffins but I think those with carrots are usually pleasers.
I found this particular recipe on muffinrecipes.net and at the rate my hubby and guests ate them, these are a success. I adapted the recipe slightly.
2 medium eggs 1 ½ cups of gluten-free flour 1 cup of shredded carrots 1 cup of sugar ½ cup of oil ¼ cup of orange juice 1/2 cup of chopped pecans (I forgot to put these in so I sprinkled them on top, before baking.) 1 teaspoon of baking powder ½ teaspoon of baking soda ½ teaspoon of cinnamon ½ teaspoon of nutmeg ¼ teaspoon of salt
Preheat your oven to 350°F .
Prepare muffin tins with paper liners. Add sugar, oil, juice and eggs. Process until thoroughly blended.
Sift the dry ingredients together and add to processor bowl with the chopped pecans.
Process until the ingredients are moist.
Fill the muffin tins two-thirds full.
Bake for 30 minutes. If a toothpick or knife comes out clean, the muffins are done. If not, put back for a few more minutes.