High-Fiber Muffins

1.5 cups Light or Dark Bean Flour Mix
1/2 cup crushed GF cereal (I use Corn Crunch 'Ems)
1tsp cinnamon
1/2tsp nutmeg
3/4tsp baking soda
2tsp baking powder
1 cup finely chopped or grated carrots
1/3 cup raisins or dried cranberries
1/2 cup liquid egg substitute (I use applesauce)
1/4 cup brown sugar
1/4 cup vegetable oil
2/3 cup orange juice

Preheat the oven to 425. Spray vegetable oil in 18 muffin cups.

In a large bowl, combine flour mix, cereal, cinnamon, nutmeg, baking soda, baking powder, grated carrots and raisins. Mix well.

Beat the liquid egg with the brown sugar and add the oil and orange juice. Combine with the dry mixture, mixing until the ingredients are moistened. Do not beat. Fill the prepared cups 2/3 full. Bake for 20-25 minutes. Serve hot or cold.

Bean Flour Mix (can be stored in dry cupboard):
1 part light or dark bean flour
1 part cornstarch
1 part tapioca flour

recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy