Honey Carrot And Date Muffins

• 3/4 cup white rice flour
• 3/4 cup brown rice flour
• 1 teaspoon xanthan gum
• 2 teaspoons gluten free baking powder
• 1/2 teaspoon gluten free baking soda
• 1/2 teaspoon fine celtic salt
• 1 cup grated carrot (about 2 medium carrots)
• 1 cup pitted chopped dates
• 1/4 cup organic grapeseed oil
• 1/2 cup raw honey
• 1/2 cup organic soy milk, hemp milk or 1/2 cup rice milk
• 2 organic eggs

1. Preheat oven to 180C/350u0b0F.
2. Sift flours, baking powder and salt and mix evenly.
3. Melt the honey in a small saucepan on low heat.
4. Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
5. Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
6. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

white rice flour, brown rice flour, xanthan gum, baking powder, gluten free, celtic salt, carrot, dates, grapeseed oil, honey, soy milk, eggs

Taken from www.food.com/recipe/honey-carrot-and-date-muffins-443269 (may not work)