Carrot Muffins

Photo: flickr user norwichnuts

Ingredients

cup brown rice flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

3 lrgs eggs, lightly beaten

cup safflower oil

cup prune puree, (see Note)

cup skim milk

cup granulated sugar

cup packed brown sugar or honey

2 cups grated carrots

1 cup canned unsweetened crushed pineapple, drained

cup raisins

Preparation

24 MUFFINS OVO-LACTO

These muffins have a light, moist texture and freeze well.

Preheat oven to 350 degrees. Lightly grease and flour 12 standard muffin pan cups.

In large bowl, mix flour, cinnamon and baking soda. In medium bowl, pour in lightly beaten eggs, oil, prune puree, milk and both sugars and mix until thoroughly blended. Stir in carrots, pineapple and raisins. Add to flour mixture and stir just until mixed.

Spoon batter into prepared muffin cups filling them three-quarters full.

Bake until muffins are springy to the touch and a toothpick inserted in center comes out clean, 30 to 40 minutes. Let cool 5 minutes, then transfer to wire rack and cool completely.

NOTE: Look for pureed prunes in the baking aisle of supermarkets or natural food stores. You also can use prune baby food that doesn't use additional fillers or thickeners.