The clever Sea from Book of Yum created “Adopt a GF Blogger” as a means for our ever-growing gluten free community to get to know each other (and our tasty recipes!).  I think of Sea as our virtual gluten-free matchmaker — uniting Celiacs far and wide.  I excitedly decided to adopt Sophie from Flour Arrangements for my first adoption entry.  No offense to Sophie, but I am glad this is a “virtual adoption”, because Thing 1 and Thing 2 keep me quite busy – thankyouverymuch.  I totally enjoy reading Sophie’s blog and drooling over her mouth-watering recipes.  Not only can she whip up an amazing gluten free meal, but Sophie draws, loves antique-y old things, and has an amazingly positive outlook.

Without further ado, here is my version of Sophie’s creation.  Never one to completely follow directions (such a rebel!), I experimented with my just-purchased amaranth flour and also added an orange flavor to the muffins.

Cranberry Orange Carrot Muffins with Gingerbread Frosting
Adapted from Sophie’s fantabulous recipe at Flour Arrangements

Cranberry Orange Carrot Muffin Ingredients:

1 cup brown rice flour
1/3 cup amaranth flour
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
2 tablespoons ground flax seed
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup white sugar
1/4 cup canola oil
2 1/2 tablespoon melted butter
1 1/2 tablespoon real maple syrup
1/2 cup orange juice
1 1/2 small carrots, finely grated
1 1/2 teaspoon orange zest
1/2 cup “orange flavor” craisins
1/2 teaspoon orange extract
2 large eggs
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Mix all flours, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. In a separate mixing bowl, whisk eggs, white sugar, canola oil, melted butter, maple syrup, orange juice, orange extract and zest. Add the grated carrot. Add wet ingredients to bowl of dry ingredients. Combine thoroughly. Fold in the “orange flavor” craisins. Bake 20 minutes at 350 degrees. Makes 12 tasty muffins.

Gingerbread Frosting Ingredients:

5 1/2 tablespoons softened butter
1/4 cup firmly packed dark brown sugar
1 tablespoon molasses
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground all spice
pinch of ground cloves
1 1/4 cups powdered sugar

Using an electric mixer on low speed, combine softened butter with dark brown sugar. Add ginger, cinnamon, all spice, cloves, and molasses. Mix thoroughly. Slowly add powdered sugar (about 1/4 of a cup at a time) until all powdered sugar has been added.

Frost muffins once completely cooled.

Related posts:

  1. Gluten Free Blueberry Muffins
  2. “C” is for Peanut Butter Cookies
  3. White Chocolate Cranberry Cookies
  4. Pumpkin Cinnamon Chip Bread (and Muffins!)
  5. I’m thankful for Pumpkin Cheesecake!