Carrot Muffins

Just got these out of the oven. Kids snarfed them down as a snack. These are gluten-free, casein-free, and soy-free (GFCFSF). They do contain eggs, and they have 2 cups of sugar in the mix.

Ingredients:

4 small jars of organic carrot baby food (4-oz each)
3/4 cup canola oil
2 cups white sugar
3 eggs
3 cups Bobs Red Mill GF All-purpose Baking Flour (buy some HERE)
1 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. ginger
1 tsp. nutmeg
1 tsp. GF baking powder
1 tsp. baking soda
3/4 tsp. salt
2 Tbsp. ground flax seed meal (optional)

Directions:
Preheat oven to 400. Line baking cups or grease with Spectrum vegetable shortening (buy some HERE). Mix carrots, oil, sugar, and eggs in a large bowl. In a medium-sized bowl, mix flour, spices, baking soda and baking powder. Add dry ingredients to carrot mixture and mix. Add flax seed meal for some extra fiber and omega 3s (optional). Spoon into muffin cups. Bake 25 minutes or until toothpick comes out clean.

Makes 24 muffins. Eat some now and freeze the rest for breakfasts or snacks!

I had some Miss Roben's frosting leftover, so used it as a little icing on the carrot muffins to thrill the kids a bit...that's what you see in the picture.

(Recipe adapted from Sarah's pumpkin muffin recipe at www.autismshare.com.)