Carrot Muffins

== Ingredients ==
* 2½ cups brown rice flour
* 2 tsp. ground cinnamon
* 2 tsp. baking soda
* 3 large eggs, lightly beaten
* ¼ cup safflower oil
* ⅓ cup prune purée (see note)
* ¾ cup skim milk
* ½ cup granulated sugar
* ½ cup packed brown sugar or honey
* 2 cups grated carrots
* 1 cup canned unsweetened, crushed pineapple, drained
* ½ cup raisins
== Directions ==
# Preheat oven to 350°F.
# Lightly grease and flour 12 standard muffin pan cups.
# In large bowl, mix flour, cinnamon and baking soda.
# In medium bowl, pour in lightly beaten eggs, oil, prune purée, milk and both sugars and mix until thoroughly blended.
# Stir in carrots, pineapple and raisins.
# Add to flour mixture and stir just until mixed.
# Spoon batter into prepared muffin cups filling them three-quarters full.
# Bake until muffins are springy to the touch and a toothpick inserted in center comes out clean, 30 to 40 minutes.
# Let cool 5 minutes, then transfer to wire rack and cool completely.
== Note ==
Look for puréed prunes in the baking aisle of supermarkets or natural food stores. You also can use prune baby food that doesn’t use additional fillers or thickeners.
Category:Muffin Recipes
Category:Brown rice flour Recipes
Category:Brown sugar Recipes
Category:Pineapple Recipes
Category:Prune Recipes
Category:Raisin Recipes