Top Of The Morning Muffins

• 2.6 ounces white rice flour (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup non-dairy buttery spread
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, lightly beaten
• 1/2 cup applesauce
• 1 cup shredded carrot
• 1/3 cup flaked sweetened coconut
• 1/4 cup raisins
• Cooking spray
• 1/4 cup chopped walnuts

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
3. Place buttery spread and sugars in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce. Add flour mixture; beat at low speed just until combined. Stir in carrot, coconut, and raisins.
4. Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

white rice, brown rice, sweet white sorghum, flour, xanthan gum, baking soda, ground cinnamon, salt, ground ginger, ground nutmeg, nondairy buttery spread, granulated sugar, brown sugar, eggs, applesauce, carrot, coconut, raisins, cooking spray, walnuts

Taken from www.myrecipes.com/recipe/top-of-the-morning-muffins (may not work)