Recipe: Gluten free, vegan carrot raisin muffins
Posted September 6, 2012
Because many of our customers at Pullen Place Cafe have allergies or dietary restrictions, we are always working on new recipes that everyone can enjoy.
These muffins are so delicious that you would never know they are gluten, dairy, egg, and nut free. They make a great addition to breakfast or a special mid-day treat. You can substitute grated apple for the carrots and dried cranberries for the raisins to create another fall flavored muffin the whole family will love.
Gluten Free, Vegan Carrot Raisin Muffins
Makes 8 muffins
1 cup gluten free all purpose flour
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ tablespoon cinnamon
½ cup grated carrots
¼ cup raisins
½ cup soymilk (or milk of choice)
Preheat oven to 375 degrees Fahrenheit.
Mix dry ingredients together in medium bowl.
Add carrot and raisins to dry mixture and stir until incorporated. Then, stir in soymilk, mixing well.
Spoon batter into lightly oiled muffin pan and bake for approximately 10 minutes - toothpick should come out clean and tops should spring back when touched.
Let cool and enjoy.
Holly Taylor, a mom of one in Raleigh, is an owner of Pullen Place Cafe & Catering, which focuses on serving fresh, local, seasonal fare in the heart of Raleigh's historic Pullen Park. The cafe, which also caters events, has a new menu that includes a kids menu and a wide variety of gluten free, vegetarian and vegan options. Over 60 percent of the menu is made with local ingredients and nearly everything is made from scratch at the cafe. It's open 10 a.m. to 8 p.m. daily through the summer. Pullen Park's rides are open 10 a.m. to 9 p.m.
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