Carrot Muffin Recipe
[ with quinoa flour ]

1 1/3 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cinnamon
1/3 cup craisins
1/3 cup chopped pecans or walnuts
2 large eggs
1/2 cup packed brown sugar
2/3 cup plain yogurt
2 1/2 cups grated carrots

Preheat your oven. Spray the muffin pan with cooking oil.

Combine the quinoa flour, baking powder, baking soda, salt and cinnamon in a mixing bowl. Stir until well blended. Mix in the craisins and nuts, set aside.

Whisk the eggs, brown sugar and yogurt in a mixing bowl. Stir in grated carrots. Use a rubber spatula and gently stir the quinoa flour mixture in to the carrot mixture until just blended. Don't over mix.

Spoon the quinoa carrot muffin batter evenly into the muffin cups. You can use paper cups or not. Bake in the center of the oven for allotted baking time, or until a toothpick inserted in the center of a quinoa carrot muffin comes out clean.

Remove muffins from the oven and let the muffins cool completely before removing them from the muffin pan. Store in a sealed container in the refrigerator for up to one week, or in the freezer for 1 month.