Friday, October 7, 2011

Carrot Buckwheat Muffins {Gluten Free}


My hubby has been baking again! Our little 4 year old guy had to stay home sick from Preschool today, which was a real bummer because today was "bring your Daddy to preschool day". Boo. The dads were invited to go and have donuts with their preschooler. My hubby is so great, he hung out at home alittle later than normal since he had planned on going to the school and he and our big boy made these muffins together, just the two of them, melt my heart. It was sad to miss school but special Daddy time still happened.

Don't be deterred by their color, these muffins have buckwheat flour in them and that makes them turn out dark but still very tasty! They are hearty and still have the perfect balance of sweetness and moisture thanks to the raisins. I love the clever and delicious addition of applesauce, which is a great low-fat alternative. These are a fun, healthy and gluten free treat. Enjoy!


Recipe: (makes 30-34 mini muffins or 14-18 regular sized muffins*)
Ingredients:
1 1/2 cups organic buckwheat flour
1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon all spice
1/2 teaspoon ground ginger
1 egg
2 cups apple sauce
1/4 cup canola oil
2 teaspoons vanilla extract
1/2 cup golden raisins, soaked in warm water for 5-10 minutes to plump
1 cup finely grated carrot (~2 medium carrots)

Directions:
1. Preheat oven to 375'F. In a large bowl combine all the dry ingredients buckwheat flour through ground ginger, whisk to combine.
2. In a separate bowl, mix together the egg, oil, vanilla, raisins and carrots. Pour the wet ingredients into the dry ingredients and stir until well combined. Scoop using a small ice cream scoop into a muffin tin coated with cooking spray.
3. Bake at 375'F for 12 minutes or until a toothpick inserted in center of muffin comes out clean.
*You will need to increase the baking time to 20-25 minutes if using a regular sized muffin tin or until a toothpick inserted in the center of the muffins comes out clean.

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