Gluten Free Carrot Muffins

  • Post category:Breakfasts

Ingredients:

1 1/2 cups buckwheat flour
1 1/2 tsp gluten free baking powder
1/2 cup honey
1/3 cup rice bran
1 cup rice milk
2 free range eggs
1 1/4 cup carrot juice and pulp
1/2 cup sesame seeds or LSA mix

Method:

  1. Beat eggs with rice milk gradually adding in carrot juice and pulp
  2. In separate container mix together buckwheat flour, baking powder, rice bran andseeds (LSA mix).
  3. Combine the two mixtures together and gradually pour in honey. Honey may need tobe heated slightly to ensure a smooth consistency
  4. Spoon into cupcake patties
  5. Bake in a moderate oven (180°C) for 12 minutes or until cooked

Serves 12