Healthy Gluten-free Carrot Muffin Recipe

Pre-heat oven to 400 degrees F.

Grease 12 medium muffin cups.

Dry Ingredients

Sift together:

·        2 cups gluten-free flour (preferably whole-grain gluten-free flour)

·        1 tsp xanthan gum or guar gum ( if not using a pre-packaged mix that has it included)

·        1 tbsp flaxseed meal

·        3 and 1/2 tsp gluten-free baking powder

·        1/2 tsp salt (regular or sea salt)

·        1/2 tsp cinnamon

·        1/4 cup brown sugar (1/2 cup for a sweeter dessert muffin)

Wet Ingredients

Beat together:

·        1 egg

·        1 and 1/4 cup milk (or rice milk)

·        1/4 cup olive oil (or a preferred lighter tasting oil)

Add the liquid ingredients to the dry ingredients. Stir only until combined. Batter will be lumpy.

Fold in 1 cup of grated carrot. (If you want to make it very simple, you can use a jar of carrot baby food.) Folding in 1/2 cup of chopped walnuts or pecans is optional.

Fill muffin cups two thirds full. Slightly more for paper cups. Bake for 20 minutes.You may need to adjust the temperature and time for your own oven.

Alternative Ingredients for Apple Muffins

To create gluten-free apple muffins: substitute 1 cup of chopped apple or 1 jar of apple baby food for the carrot or carrot baby food. Apples have the health benefit of being high in soluble fiber.

Gluten-free Muffins For The Kids

If you have a child with a gluten allergy, serve these muffins with baby carrots or carrot sticks for a healthy snack. Children often enjoy gluten-free foods and products just as much as the more conventional choices

Keep it Tasty!
Rebecca

Microwave Brownies

These are fun, fast, delicious and super easy to make. When I found the recipe, it was way too much cocoa and tasted very bitter. With a little altering, these brownies are a yummy treat that can be a quick fix for those times you just need a little indulgence.

I have included a recipe for making 1 brownie and 7 brownies. That way you can make one for just yourself or several for a small group of friends and family! I made these one time just minutes before I had a small meeting at my house and it saved me! Everyone loved them and I had snacks available with items I had available.

Oh yeah, did I mention these are Gluten Free, Wheat Free, Corn Free and Diary Free brownies?

RECIPE FOR 1 BROWNIE:
1/2 tablespoon cocoa
1 1/2 tablespoons white rice flour
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon oil

DIRECTIONS:
In a small bowl, mix all ingredients. Spoon into a cupcake liner (double for strength) and cook on high in microwave approximately 45 seconds. (Microwave time may very). Let cool and enjoy!

RECIPE FOR 7 BROWNIES:
3 1/2 tablespoons cocoa
2/3 cup + 1/4 cup of white rice flour
1/2 cup brown sugar packed tight
1/2 cup -1 tablespoon oil
1/2 cup -1tablespoon water

DIRECTIONS:
Mix all ingredients in a bowl. Spoon equal amounts into 7 cupcake liners (double for strength). Cook on high in microwave approximately 2 1/2 minutes. (Microwave time may very). Let cool and enjoy!

Keep it Tasty!
Rebecca

Flower Cupcake In A Cone

Ingredients:
1 box of cake mix, any flavor
Flat-bottomed Ice-Cream Cones
White Frosting
Large gumdrop disks, such as Sunkist Gourmet Fruit Gems (one 14 oz bag can decorate 5 cupcakes)

Directions:
1.Prepare the cake batter according to the directions on the box. Fill the narrow bottom of each ice-cream cone with the batter. Set the cones in a baking sheet and transfer them to the oven, being careful not to tip them over.
2. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool, and then frost the tops.
3. To make each candy flower, cut 6 wedges from the edges of a gumdrop disk and cut a green gumdrop disk into slices for leaves. Press the wedges into the middle of the cut flowers for flower centers, then arrange the candies on top of the frosted cupcakes. One box of cake mix yields 34 cupcakes (or make fewer and use the remaining batter for a small cake.)