Carrot & Currant Muffins

Ingredients:

3 carrots, grated

1 cup currants

2 tsp baking soda

2 cups brown rice flour

1 cup rice milk

1 tsp egg replacer

Method:

Sift baking soda, egg replacer and flour four times to ensure mixed well

Combine with remaining ingredients

Spoon mixture into cupcake papers

Place into pre-heated medium-hot oven cook for 30-40 minutes until brown

Makes about 12 muffins

Recipe and Photo © Leigh-Chantelle 2008