Gluten Free Glorious Morning Muffins

• 1/2 cup raisins
• 2 cups gluten free baking flour
• 1/2 cup sugar
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon egg enhancer
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 large tart apple grated
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/3 cup sunflower seeds (shelled)
• 3 large eggs
• 1/2 cup molasses
• 2/3 cup vegetable oil
• 1/2 teaspoon vanilla powder OR 2 teaspoons gluten free vanilla extract

1. Preheat oven to 375F and lightly grease 6 Texas sized muffin cups. Put the raisins in a small bowl and cover them with hot water; set aside to while you assemble the rest of the recipe.
2. In a large mixing bowl, whisk together flour, sugar, baking soda, xanthan gum, egg enhancer, spices, and salt. Add the carrots, apple, coconut, nuts, and sunflower seeds. In a separate bowl, beat eggs, molasses, oil, and vanilla together. Add to the flour mixture and stir until evenly combined. Drain the raisins and stir into the batter. Divide the batter among the muffin cups and bake for 25 to 30 minutes until toothpick inserted in center comes out clean. Remove from oven, let cool 5 minutes, then turn out of pans to finish cooling.

raisins, flour, sugar, xanthan gum, egg, baking soda, ground cinnamon, ground ginger, salt, carrots, apple, shredded coconut, almonds, sunflower seeds, eggs, molasses, vegetable oil, vanilla powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88327 (may not work)