Carrot Muffins

Recipe from: "The Complete Book of Gluten-Free Cooking" by Jennifer Cinquepalmi (with some modifications)

No picture at the moment - one bag eaten the other in freezer. (Yes they freeze well!)

* 2 1/2 c Sorghum Flour
* 3/4 c Potato Starch (NOT Potato Flour)
* 1/4 c Tapioca Starch
* 1 1/2 c Brown Sugar
* 1 tsp baking soda
* 2 tsp baking powder
* 1 tsp xanthan gum
* 1 tsp salt
* 2 tsp cinnamon

* 2 eggs
* 1/2 c oil
* 2 tsp GF vanilla
* 2 TBSP flax seed meal

* Crushed Pineapple in its own juice (about 1 8oz can) - DO NOT DRAIN! (Think I ended up using 11 oz as I had a 22 oz can - made two batches)
* 2 c shredded carrots
* 1/2 c applesauce

Directions:
Mix together sorghum flour, potato starch, tapioca starch, brown sugar, baking soda, baking powder, xanthan gum, salt, and cinnamon.

Add eggs, oil, vanilla and flax seed meal. Beat at medium speed until well blended. Add pineapple, carrots, and applesauce. Mix on low until well combined.

Spoon batter into sprayed muffin tins (I made mini-muffins for easy snacking for me and kids). Bake at 350 for 20-25 minutes.