Carrot Raisin Muffins on a Rainy Afternoon

Usually muffins are a weekend breakfast treat. Like cake for breakfast.

But the other afternoon I had a craving for a baked good.

I needed something warm and moist and comforting.

Earlier the day was sunny and the sky was blue (lending itself nicely to a picnic lunch). But the afternoon turned gray and rainy. And cold.

Cakes & breads take too long to cook. I wasn’t in the mood for cookies.

But Carrot Raisin Muffins did the trick nicely!

Back in the summer I made a variation on these muffins with blueberries.

But raisins just seem so fall-ish to me. I also added some flax meal to this recipe for some Omega-3’s.

2/3 c. all-purpose gluten-free baking flour
2/3 c. brown rice flour
1/3 c. flax meal
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. raisins
3/4 c. grated carrots
2 eggs
1/3 c. maple syrup
2 packets stevia
2/3 c. grapeseed oil
Combine all dry ingredients through raisins in a large mixing bowl and set aside.

To grate the carrots, I use my VitaMix. If you have one, just cut a couple carrots into baby carrot size. With the VitaMix empty, turn it on at Variable 4. Open the lid plug and drop in each carrot piece one at a time.

Then add the eggs, maple syrup, stevia and oil and continue blending.

If you don’t have a VitaMix, you can use a food processor or a hand grater.

Add wet ingredients to the dry ingredients and stir until well combined. Pour into muffin tin and bake at 350 for about 20 minutes.

I like to make 6 muffins at a time and save the rest of the batter for the next day. For breakfast. Or afternoon tea or dessert.

What’s your favorite rainy afternoon snack?

This post is linked to Slightly Indulgent Tuesdays