Made with rice milk these little muffins are also gluten-free, making them the perfect snack for light afternoon tea
Ingredients
1/2 cup brown sugar
1 tablespoon rice bran oil
1/2 cup sultanas
1 large carrot, peeled and grated
1 cup Vitasoy Ricemilk
2 eggs, lighty beaten
2 cups gluten free self raising flour
1 teaspoon xanthan gum
11/8 teaspoon ground cinnamon
1 tablespoon finely chopped, pecans
2 teaspoons caster sugar
Method
Preheat oven to 180° C/170° C (fan forced) and place patty cases in a 12 hole 1/2-cup muffin tray
Combine sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined
Sift self raising flour, Xanthan gum and 1 teaspoon of cinnamon into carrot mixture. Gently stir until combined but do not over mix. Spoon into the patty cases, making sure to fill 3/4 only
Mix together pecans, caster sugar and remaining cinnamon and sprinkle over muffins. Bake for 20-25 minutes
Cool slightly in tin for 5 minutes, remove and cool completely on a wire rack
