Apple Carrot Muffins

I realized yesterday as I was baking some tasty allergy friendly chocolate muffins that I have become quite adept at modifying recipes to meet our allergic needs. Just get me in the ballpark, and I can make it work. No, not so much with the southern style cooking that has heaps of cream, butter and eggs. Really, by the time you've made all the changes, the finished result does not even compare to the original. But an average recipe I can modify. I have even learned how to spot the ones that will work well and the ones that will be merely passable. It's a nice change from my starting point 6 years ago, when I was very timid about adapting mainstream recipes. Its good to be confident. Of course, allergy friendly recipes are all over the internet now, ready to be whipped up in any home and enjoyed. So, while confidence is good, it's not as necessary as it used to be.

Case in point- this fabulous recipe. Plucked straight from the pages of a fellow food restricted blogger. With just a teeny bit of adjustment- poof- magnificent muffins for my munchkins!

So, my thanks to Gluten Free Gobsmacked for the recipe, which is divine. The finished result is light and airy with loads of lovely flavor. (And for those of you used to gluten free, egg free cooking- light and airy is a welcome change!) Want the original recipe, the link is in the title.

Now- here it is:

Apple Carrot Muffins

2/3 c sorghum flour
1/3 c tapioca starch/flour
1/4 c flax seed meal
1 t baking powder
1/2 t baking soda
1/4 t sea salt
3/4 t xanthan gum
2/3 c baby carrots
1 lg apple- peeled, cored, and chopped
1/2 tsp lemon juice (mix with apple when done chopping)
1/2 c raw sugar
2 EnerG eggs
4 T oil of your choice- I like safflower for baking
1 t cinnamon
2 t vanilla

Process baby carrots in a food processor until chopped fine. Add the apple with lemon juice and process to combine well. (This should make about 1 c.) Transfer to a mixing bowl and add 1/2 c sugar, oil, vanilla, and eggs. Mix well. Sift dry ingredients into separate bowl, stir to combine. Add dry ingredients to wet and mix at low to combine, then high for 2-3 minutes. (The batter kept traveling up the beater for me, so I did scrape it down on occasion. Had I been more awake I might have added a splash of apple juice to thin it out. Though, I'm glad I didn't because the texture was divine.) Spoon into muffin tins and bake at 375 for 15 minutes. Enjoy warm or cool.