I got this recipe from a friend and converted it to be gluten-free. I really didn’t make any other changes, it doesn’t need any. YUM! What a great combo of flavors! The carrot & coconut keep these nice & moist, as does the sour cream.
1/4 cup butter, softened
1/2 cup packed brown sugar
1 cup sour cream
1 cup shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1-1/2 cup all-purpose flour*** (GF flour mix and your xanthan gum)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts
Cream butter and sugar, add eggs & sour cream; beat well.
Stir in the carrots, coconut, and raisins. Combine flour, baking soda,
and cinnamon; stir into creamed mixture until just moistened. Fold
Fill greased or paper-lined muffin cups 3/4 full. Bake at 375 for
15-20 minutes or until toothpick comes out clean. Cool for 5 minutes
in pan before removing to a wire rack.
Makes 1 dozen muffins (I actually got 12 normal size and 10 mini)
***I used Authentic Foods Baking & Pancake Mix for this recipe and about an extra 1/8 tsp of xanthan gum (it already had some in the mix).