½ cup & 1 tbs. & 2 tsp. warm water (150ml)
220g gluten free self raising flour
4 tbs. vegetable oil
⅔ cup raw sugar (150g)
½ tsp. salt (2g)
2 fresh eggs (lightly beaten)
1 Cup lactose free Milk
1 large finely grated carrot
4 heaped tsp. gluten-free baking powder (16-20g)
1 tsp. cinnamon
2 tbsp cinnamon sugar for dusting
Preheat oven to 180°C (355°F). Grease muffin tray.
Combine all dry ingredients into a bowl. In another bowl, mix carrot and oil together.
Add to the dry ingredients and mix well. Add warm water and milk to beaten egg and mix well.
Pour this mixture into the dry ingredients, carrot & oil mixture and stir until almost blended.
Divide the mixture among the 12 muffin cups, fill the cup about ⅔ full.
Place in oven and bake for approx. 15-20 minutes, or until muffins are well packed in the centre and springy to touch.
Remove from tray onto a cooling rack. Dust with cinnamon sugar.
Serve the muffins warm or at room temperature.
The muffins are best eaten on the day they are made, but the can be stored in an airtight container
Recipe adapted from: Good Food