Honey Carrot and Date Muffins
photo by The Blender Girl
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
8 muffins
ingredients
- 3⁄4 cup white rice flour
- 3⁄4 cup brown rice flour
- 1 teaspoon xanthan gum
- 2 teaspoons gluten free baking powder
- 1⁄2 teaspoon gluten free baking soda
- 1⁄2 teaspoon fine celtic salt
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup pitted chopped dates
- 1⁄4 cup organic grapeseed oil
- 1⁄2 cup raw honey
- 1⁄2 cup organic soy milk, hemp milk or 1/2 cup rice milk
- 2 organic eggs
directions
- Preheat oven to 180C/350°F.
- Sift flours, baking powder and salt and mix evenly.
- Melt the honey in a small saucepan on low heat.
- Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
- Keep the mixer running, and gradually add in the dry ingredients – mix thoroughly.
- Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
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Reviews
-
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, recipe#360337. 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.
Tweaks
-
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, recipe#360337. 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.