GLUTEN-FREE CARROT MUFFINS

Tip: When baking gluten-free muffins, fill muffin cups nearly full and mound batter in the center.

Unsalted butter or cooking spray for the pan.

1 3/4 cups Gluten-Free All-Purpose Flour (recipe on this blog)

1 1/2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 tsp grated nutmeg

1/2 cup chopped walnuts + 12 walnut halves (for topping)

2 large eggs

1 cup granulated sugar

3/4 cup vegetable oil

1 tsp vanilla extract

3/4 cup (2 to 3 large) finely grated peeled carrots (med carrots have a better taste than large ones)

Preheat oven to 375-degrees. Grease a 12-cup muffin pan and set aside.

In a large bowl, whisk together the flour, baking powder, xanthan gum , baking soda, cinnamon, salt and nutmeg until well blended. Stir in the chopped walnuts. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until mixture is smooth. Gradually whisk in the oil and well blended, whisk in the vanilla. Stir in the carrots and pineapple. Pour into the well of the flour mixture, stir until combined. Spoon the batter into the muffin cups as suggested in the tip above. Place a walnut half atop each muffin.

Bake at 375-degrees 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the muffin cups immediately and place on their sides on a wire rack to cool.

Yield: 12 muffins

file photo