Cooking with food intolerances

Carrot Cake Muffins January 10, 2011

2 c. white rice flour

1/2 c. tapioca starch

1/2 c. light buckwheat flour

1 c. sugar

1/4 c. maple syrup

1/2 tsp. ground cloves

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1 tsp. baking soda

1 tsp. sea salt

1 14-oz. can coconut milk

2 Tbs. vinegar

1/3 c. coconut oil

2 tsp. corn-free vanilla extract

1/2 c. coconut flakes

1 1/2 c. shredded carrot

2 flax eggs

Combine all ingredients. Pour batter into greased or paper-lined muffin pan. Bake 24-26 minutes in preheated 350F oven. Makes 12. Frost to make into cupcakes.


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