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A Gluten-Free Carrot Organic Muffin cut in half on a plate next to a knife with butter on it.
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Recipe by Terese Allen

Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).

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Gluten-Free Carrot Orange Muffins

Blood oranges, as their name implies, have deep-red flesh and flavor, and lend a real citrus spark to these muffins. Or you can use a regular orange, if you’d like. Wheat- and gluten-free products are far more readily available these days than ever before. And the all-purpose flour and cereal flakes in this recipe add substance and flavor. Enjoy with a bit of butter for a savory snack, or with cream cheese frosting for a tasty dessert.

30 MIN PREP
15 MIN COOK
45 MIN TOTAL
10 to 12 servings
Ingredients
4 tablespoons Organic Valley Butter (melted)
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A bowl of white flour.
2 cups gluten-free all-purpose baking flour
A bowl of white flour.
Small bowl of brown sugar.
¼ cup brown sugar
Small bowl of brown sugar.
2 ¼ teaspoons baking powder
A piece of ginger root.
½ teaspoon ground ginger
A piece of ginger root.
Two nutmegs with ground nutmeg on the side.
¼ teaspoon ground nutmeg
Two nutmegs with ground nutmeg on the side.
A small bowl of salt.
¼ teaspoon table salt
A small bowl of salt.
A box of nature's path organic mesa sunrise cereal.
1 cup Nature's Path Organic Mesa Sunrise® gluten-free cereal
A box of nature's path organic mesa sunrise cereal.
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1 cup coarsely grated carrots (about 1 large carrot)
¾ cups Organic Valley Reduced Fat 2% Milk
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2 Organic Valley Large Brown Eggs
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A fresh blood orange with a slice on the side.
grated zest and juice of 1 blood orange
A fresh blood orange with a slice on the side.
A small bottle of vanilla extract.
1 teaspoon vanilla extract
A small bottle of vanilla extract.
A bowl of whole wheat flour.
1 ½ teaspoon xanthan gum
A bowl of whole wheat flour.
cream cheese frosting (optional)

Directions

Heat oven to 400 F. Butter muffin tins or line them with unbleached paper liners. Melt the butter and set it aside to cool.
Place flour, brown sugar, baking powder, ginger, nutmeg and salt in a medium bowl. Use a whisk to mix the ingredients thoroughly. Use one of your hands to crush the cereal flakes into coarse bits; stir the crushed flakes into the flour mixture.
Combine carrots, milk, egg, orange zest, orange juice and vanilla in a second, larger bowl. Stir the flour mixture into the wet mixture. Add in melted butter, and stir until well combined.
Fill muffin cups nearly full. Bake until toothpick inserted in center comes out clean, 15 to 18 minutes. Let cool on wire racks 3 to 5 minutes, then remove muffins from pans. Serve warm. May also be cooled to room temperature and frosted with cream cheese frosting.
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