carrot muffins


1 egg

1/2 cup orange juice

1/4 cup unsalted butter

1/4 cup sugar

1 cup gluten free flour (such as Pillsbury Gluten Free All Purpose Baking Mix)

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 cups shredded carrots


  1. Beat egg lightly in large bowl.
  2. Add orange juice, butter, and sugar. Beat well.
  3. Sift together dry ingredients.
  4. Stir into egg mixture. Mix only until moistened.
  5. Gently fold in shredded carrots. These can be processed in a food processor.
  6. Spoon into well greased muffins pans about 2/3 full.
  7. Bake for 15-20 minutes at 400 degrees.
  8. Cool on a rack for 10-20 minutes.

Nutrition Analysis. Yield 12 muffins. 1 serving= 1 muffin

Calories 155, Fat 9g, Saturated Fat 3g, Cholesterol 25mg, Sodium 210mg, Potassium 85mg, Carbohydrate 16g, Fiber 3g, Sugars 7g, Protein 4g. 48% Vitamin A, 8% Vitamin C, 13% Vitamin E, 5% Iron