Apple Raisin Muffins with Walnuts

1 1/3 c. sorghum flour
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/3 cup canola/vegetable oil
1 cup orange juice
1 small apple, grated (peel can be grated or discarded if it will not grate)
1 cup raisins
1 cup walnuts, in pieces (break by hand to keep the oil)
Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. Add brown sugar, oil, and orange juice, mixing with a fork just to moisten. Fold in grated apple, raisins, and walnuts.
Spoon batter into muffin tins; batter will not rise enough to overflow tins. Bake at 350 degrees for 20 minutes (convection oven: 325 degrees for 15-16 minutes). Freezes well. Yield: 12 muffins.
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/3 cup canola/vegetable oil
1 cup orange juice
1 small apple, grated (peel can be grated or discarded if it will not grate)
1 cup raisins
1 cup walnuts, in pieces (break by hand to keep the oil)
Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. Add brown sugar, oil, and orange juice, mixing with a fork just to moisten. Fold in grated apple, raisins, and walnuts.
Spoon batter into muffin tins; batter will not rise enough to overflow tins. Bake at 350 degrees for 20 minutes (convection oven: 325 degrees for 15-16 minutes). Freezes well. Yield: 12 muffins.