Prep Time: 20 minutes

Cook Time: 21 minutes

Serving: makes 1  dozen

A Word From The Cook

This is an easy and very tasty muffin recipe.   The cinnamon is a great addition.

Ingredients

Muffin Mix

• 1 1/2 Cup Gluten Free Flour
• 1 Cup Sugar
• 1/2  tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 2 Cups grated Carrots
• 2 Eggs (best at room temperature)
• 1/2 Cup Vegetable Oil
• 2 tsps Vanilla Extract
• 1/3 Cup Brown Sugar

I like to use Bob’s Gluten Free Flour

Instructions

1. Pre-heat oven to 350° F
2. Mix together (in a medium bowl) Flour, Baking Soda, Baking Powder, Cinnamon and Salt.
3. Combine Carrots, Eggs, Oil and Vanilla in a large bowl and mix until combined well.   Add in the white and brown sugar and combine.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Pour mix into prepared muffin tins (greased or paper lined).
6. Bake @ 350°F for 22 minutes.   Check with a toothpick for doneness.
7. Cool 5 minutes, then remove from pan to baking rack to finish cooling.