Morning Glory Muffins

• 1/2 cup canola oil
• 1 cup light agave nectar
• 1 tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 2 cups grated/shredded carrots (I use my food processor for this)
• 1 large apple, peeled, cored, and grated/shredded
• 1 tablespoon freshly squeezed lemon juice
• 1 cup raisins
• 1/2 cup sunflower seeds (raw or roasted)
• 3 cups Basic Gluten-Free Flour Mix (page 19)
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 muffin liners.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar.
4. Mix on medium speed for about 20 seconds.
5. Add the vanilla and cinnamon and mix for 20 seconds.
6. In a separate bowl, combine the shredded carrots and shredded apple, and then toss with the lemon juice.
7. Add to the mixing bowl.
8. Mix for about 20 seconds.
9. Mix in the raisins and sunflower seeds.
10. In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
11. Add the dry ingredients to the wet and mix until just combined.
12. Fill the liners to the rim with batter.
13. Bake in the center of the oven for 35 minutes, or until lovely golden brown on top, rotating the pan halfway through.
14. Let cool in the pan for 5 minutes before transferring to a cooling rack.
15. If using salted sunflower seeds, reduce the salt to 1/4 teaspoon.
16. To buy sunflower seeds that are processed in a dedicated peanut-free facility, go to www.peanutfreeplanet.com.
17. See Resources, page 177.

canola oil, light agave, vanilla, ground cinnamon, carrots, apple, freshly squeezed lemon juice, raisins, sunflower seeds, flour, xanthan gum, baking soda, salt

Taken from www.epicurious.com/recipes/food/views/morning-glory-muffins-379076 (may not work)