Well…I finally think that all of my GF baking may be starting to pay off. When I first started this blog I was not much of a baker and honestly didn’t really enjoy it. Whether it was the extra ingredients that the recipe called for because it was GF, the 2 or 3 different kinds of flour in the recipe (that I really never heard of), or the end result that pretty much was a disaster. I found myself getting discouraged and not having any interest in baking whatsoever. But, I kept telling myself that only practice makes perfect and to not give up. I’ve made several types of cookies and muffins since then and this past weekends was my all time favorite…Carrot Muffins! Not only was the taste oh so scrumptious they were super moist, not too sweet and very simple to make!
In a bowl I sifted together flour (I used Bob’s Red Mill GF One to One), baking soda, baking powder, salt, cinnamon, nutmeg and ground cloves and then set aside. In another bowl I beat together eggs, granulated sugar and brown sugar until light and fluffy. With the mixer still running I added vegetable oil and vanilla extract until well combined. Once mixed, I folded in the carrots and the flour mixture and then walnuts and shredded coconut (I used unsweetened). I placed them in muffin tins and baked for 20 minutes at 350 degrees.
I will definitely be making these again, probably a double batch and think that I may even add some raisins next time. I am now confident to move ahead with my holiday cookie baking and hopefully its a success just like these muffins were!