10

½ cup raisins l tsp. baking soda
1 cup gluten-free multi-purpose flour 1 cup peeled carrots
½ cup brown sugar ½ cup grated apple or pineapple drained and crushed
1 tsp. cinnamon ½ cup grated coconut (sweetened or
¼ tsp. ginger unsweetened)
½ cup chopped walnuts
½ tsp. xanthan gum 2 large eggs
¼ tsp. salt 1 tsp. gluten free vanilla extract
1/3 cup Epicurean Extra Virgin Blood Orange or Lemon Olive Oil
2 tbs. water

Preheat the oven to 375 degrees. Lightly grease 10 cups of a 12-cup muffin pan, or line with papers lightly sprayed with cooking spray. In a small bowl cover the raisin with hot water and set aside. In large bowl whisk together the flour, sugar, cinnamon, ginger, baking soda, xanthan gum, and salt. Stir in carrots, apple or pineapple, coconut and nuts. In separate bowl beat together the eggs, Epicurean Extra Virgin Blood Orange or Lemon Olive Oil, vanilla, and water. Add to the flour mixture and stir until evenly moistened. Drain the raisins and add. Scoop the batter until nearly full. Bake for 25-28 minutes, until cake tester inserted into center of one muffin comes out clean. Remove from oven and after 5 minutes put on rack to cool. Enjoy. Yields 10 muffins.