Wednesday, April 11, 2018
8oz of Thompson raisins, mine were kinda dry so I soaked them in hot water while preparing
4oz crystallized candied ginger - chopped up
1 cup super fine almond flour
3 cups Bob's Red Mill Gluten Free 1 to 1 Baking flour
1 cup gluten free Oats plus 3 table spoons
1 cup whole milk Greek yogurt
2 sticks butter
4 tsp baking powder
1 tsp pink salt
2 cups brown sugar, plus sugar to sprinkle with oats on top
2 tsp vanilla
1 cup walnuts chopped (optional)
2 teaspoons cinnamon
1 teaspoon ginger powder
Topping optional - 3 tablespoons GF Oats, 3 tablespoons brown sugar, 1 teaspoon cinnamon, sprinkle on top of muffins before baking
Preheat oven 425 while preparing, turn down to 375 right after putting muffins in oven
Mix flours, salt, baking powder together in a bowl. In another large bowl melt butter then add sugar, vanilla, eggs, and yoghurt. Mix dry ingredients into wet. Mix well. Add shredded carrots, crystallized chopped ginger, raisins, and walnuts, and oats.
grease muffin tins and sprinkle with sugar. It a #12 (2 3\4oz) ice cream scoop till muffin tins.
Place in Oven For 30 min Until Golden Brown
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