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    You are in: Home / Recipes / Honey Carrot and Date Muffins Recipe
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    Honey Carrot and Date Muffins

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    1 Total Reviews

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    • on April 15, 2011

      These are good but very rich like you said and a little dry. We had them straight from the oven and I liked the texture and taste the brown rice flour gives. I felt this recipe lacked a starch when I read it but this works OK without one. It is still not as soft as our favorite muffins, Any Kind Muffins (Gluten Free). I'm not sure how they last. DD (toddler) and I both could not eat more than one at a time. We both preferred them with some butter even though. I used finely ground white rice flour, just clarifying that as I have seen people rate recipes lower based on courser rice flours. I replaced the xanthan gum with guar gum in the same amount to be corn free, I added extra baking soda and added 1 tbs organic apple cider vinegar to the wet ingredients to make up for our troubles with baking powders (I always do this), I used sea salt, soft Parnoosh dates, canola oil in place of grapeseed oil as we do not support the wine industry, pasteurized honey as that is what I had on hand and it is being heated anyway, yogurt in place of the milks, plus the rest of the ingredients. I don't plan on making these again.

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    Nutritional Facts for Honey Carrot and Date Muffins

    Serving Size: 1 (963 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 319.1
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.5 g
    Cholesterol 48.6 mg
    Sodium 262.6 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 3.0 g
    Sugars 30.1 g
    Protein 4.6 g

    The following items or measurements are not included:

    xanthan gum

    gluten free baking powder

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