Mimi's Carrot Raisin Muffins - My way

Reminiscing on the past and all the wonderful goodies that you met there, and you are sure to cross over memories of Mimi's Cafe Carrot Raisin Muffins.  THEY ARE GOOD!!  MMMMM!!  You would never know they were gluten free!! These are clones in all goodness!

Cheating.  We all do it or are tempted to, especially with the best of wheat creations, like Mimi's muffins.  And now there is no need to cheat anymore.  I promise, these are more Mimi's than I ever expected them to be.  The flavor, the sponginess, the sweet goodness. . .the satisfaction you get from partaking of them.  I PROMISE!

Start your mixers and your ovens, Mimi's has crossed over and they are on our side!

Oh, and by the way, don't thank me for them, thank the leak.  Someone at Mimi's is just not very good at keeping their best secrets. These are their recipe, less the gluten, and definitely a better nutritional value, but you would need to be told they were not Mimi's!
 
Mimi's Carrot Raisin Muffins - Gluten Free of Course
 
2/3 cup Tapioca

1/3 cup Rice 

1/3 cup Sorghum 

1/4 cup Fresh Ground Flax (I use our spice/coffee grinder)

1 1/2 tsp Xanthan Gum (or 2 1/2 tsp Guar Gum)

1 1/4 tsp Baking Soda
3 tsp Baking Powder

2-2 1/2 tsp Cinnamon
1/2 teaspoon Salt
2/3 cup chopped walnuts
*  *  *  * 

1/2 cup Pumpkin/Butternut Squash puree*
1 cup finely shredded carrot 
1/2 cup Melted Butter
1 1/3 cups Dark Brown Sugar**
3 eggs
1/2 cup Dole Crushed Pineapple (these are small chunks, not truly crushed like the off-brand)

1/2 cup soaked raisins


*I will be using Sweet Potato next
**If using light brown add 2 tsp Molasses, If you do not have Brown Sugar use 1 cup white Sugar and 1/4 cup Molasses.  Next I will try Agave Nectar in place of the brown sugar, that is alot more sugar than I am comfortable with.

Before starting make sure that you have Butternut Squash or Pumkin puree available for use.  You can use canned pumpkin, but if you like fresh roasted, it would be a great 'night before' project.  I always have the two handy in my fridge so it is available on a whim.  You can roast your own by slicing in half long ways and placing face down on a tray sprayed with non-stick spray.  Place in oven preheated to 350 for 1 hour 15 minutes for the average butternut squash or pie pumpkin or 50 minutes for smaller.  It will be done when you can remove the meat from the skin with a spoon.  It should take no effort to remove the skin.

1) Place 1/2 cup of Raisins to soak in hot tap water for 10-15 minutes or until plump.  After they are plumped, remove from liquid and pat dry with a paper towel and set aside.

2) Thoroughly press juice from crushed pineapple by using a strainer and a spoon.  I used a tuna press, but placed the pineapple in the top and pressed the juice out the bottom with a spoon.  I removed juice til there was no visible liquid in the pineapple.

3) Whisk first list of ingredients together in a medium bowl, except Walnuts

4) Mix second list of ingredients together in a smaller bowl

5) Make a well in the dry ingredients, add the Walnuts and wet ingredients.  Mix sufficiently to just moisten.  DO NOT over mix.

6) Fill 14 greased muffin tins just barely below the top.

7) Bake in a preheated oven 350, for about 25 minutes or until a tooth pick inserted in middle comes out clean.