A breakfast of one of these homemade muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup non-dairy buttery spread
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup applesauce
1 cup shredded carrot
1/3 cup flaked sweetened coconut
1/4 cup raisins
1/4 cup chopped walnuts
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
Place buttery spread and sugars in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce. Add flour mixture; beat at low speed just until combined. Stir in carrot, coconut, and raisins.
Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
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