Gluten-free Sunflower Muffins Recipe with a Rockin' Awesome Pan Story

These are fabulous!! Delicious!! Gluten-free is just the bonus!

The only problem I discovered as I planned to make these muffins,

was the toaster oven in my makeshift kitchen...

all my muffin pans were too long...

so, I went next door to my neighbor to see if they had one I could borrow 

until I could get one,,,

Of course, we looked in the bottom drawer of their stove

and we found this lovely muffin pan...

I made quite a few of these sunflower muffins...

but not one made it to my in-laws house lol...

they were all ate...

The sunflowers made them crunchy and

since I am allergic to both gluten and nuts, 

this recipe is perfect...

The recipe made about 18 muffins...

Gluten-free Sunflower Muffins

2 1/2 cups gluten-free white rice flour

4 teaspoons baking powder

1 teaspoon ground allspice

2/3 cup Splenda brown sugar

1/2 cup sunflower seends

(I used oven roasted)

2 cups grated carrots

(I wash the carrots well, cut off the tops and grate the rest...)

1 orange, grated rind and juice

2 eggs, beaten well

2/3 cups fat free buttermilk

1/4 cup natural applesauce

1 teaspoon real vanilla extract

Preheat oven to 400 degrees.

Spray muffin pan with cooking spray generously.

In a large mixing bowl, blend flour, baking powder, spice together.

Stir in sugar, all but 4 tablespoons sunflower seeds, the carrots and orange rind.

Add juice, eggs, milk, applesauce, and vanilla, mixing well until the batter is creamy.

**Add more white rice flour if needed by the teaspoon slowly.

Spoon batter into the muffin pan.

Sprinkle each cup of batter with a few of the remaining sunflower seeds.

Bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm or the next day...

Yummmm...

Hugs, Rita