Jeri Mills M.D.

Gluten-Free Carrot Muffins

Carrot Muffins
¾ cup dark brown sugar
3 eggs
¼ cup corn oil
2 tablespoons orange juice or Grand Marnier
½ teaspoon orange extract
1 teaspoon orange zest
¼ teaspoon salt
1/8 teaspoon allspice
1/16 teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ cup + 1 tablespoon Better Batter GF flour
¾ cup blanched almond flour
1 cup of crushed pineapple (unsweetened)
2 cups shredded carrots
2 cups walnuts broken into pieces
Combine the sugar, eggs, oil, orange juice, orange extract, orange zest and spices then beat until fluffy. Fold in the Better Batter, baking powder and soda then beat for 1-2 minutes till the mixture thickens. Fold in the almond flour then beat till well combined. Drain 1 can of crushed pineapple. Measure I cup of the drained fruit and fold into the batter. Fold in 2 cups loosely packed grated carrots then fold in the nuts.
Line muffin tins with paper liners. Put 1/3 cup of batter into each section.
Bake at 350° for 32-37 minutes
The muffins are done when they are golden and spring back when touched.
Makes 17 muffins
Cream Cheese Frosting
2 ounces butter at room temperature
8 ounces cream cheese at room temperature
1 vanilla bean (or 1 teaspoon vanilla)
2 cups powdered sugar
Cut the vanilla pod open the long way and scrape out the seeds. Beat the butter, sugar and vanilla till fluffy then fold in the sugar ½ cup at a time and beat the mixture after each addition. When all the sugar has been added, beat till fluffy (1-2 minutes) Cool the muffins completely before frosting!
Carrot Muffin with Cream Cheese Frosting