Adjusted for the low histamine diet, Will has to avoid the usual cinnamon & nutmeg in his carrot cakes and muffins.
2 c GF flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ginger
3/4 c white sugar
1/2 c golden brown sugar
1/2 c mayonaise
1 tsp apple cider vinegar
1/2 c milk substitute
1 tsp vanilla
3 cups peeled and grated carrots
Preheat oven to 350 and prep 15 muffin cups
mix the dry ingredients in a large bowl and set aside.
Mix the sugar with mayo, eggs, vinegar, vanilla & milk. Stir in carrots. Add the wet ingredients to the dry and mix only until combined.
Pour into the muffin cups and let sit about 10 minutes. (Secret trick for gluten-free baking.) After 10 minutes, place muffin tins in middle of preheated oven.
Bake at 350F for 20 minutes. Test. Remove from oven when a toothpick inserted in the middle comes out clean, and cool before icing. I like cream cheese icing, but the first few just had butter melted on them! So good!