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GLUTEN FREE CARROT CAKE AND MUFFINS

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Gluten Free - Cakes & Muffins
Recipe No:  R772l
USING BAKELS GLUTEN FREE BAKING MIX
Group  Ingredient KG
1 Butter (softened) 0.125
Castor Sugar 0.175
 
2 Eggs 0.250
Water 0.100
Grated Carrot 0.250
 
3 Mixed Spice 0.005
Cinnamon 0.005
BAKELS GLUTEN FREE HEALTH BAKING MIX 0.325
 
4 Walnuts (chopped) 0.080
  Total Weight 1.315
Method:  1. Cream together Group 1.
2. Add Group 2, mix on slow speed for 2 minutes.
3. Sieve Group 3 add to mix and mix on slow speed for 1 minute.
4. Scrape down, and mix for a further 1 minute on 2nd speed.
5. Add Group 4 and stir in.
6. Bake at 180°C for 25-30 minutes or until done dependent on oven.
7. For Muffins bake at 180°C for 15-20 minutes or until done dependent on oven.
Yield:  13 muffins at 100g each