My newest gluten free muffin recipe is a carrot raisin muffin. And, they are perfect for breakfast, and are healthy.


1 Cup shredded organic carrots
2 Organic eggs
1/3 Cup maple syrup
5 Tablespoons olive oil or coconut oil
1/2 Cup milk of choice
1 1/2 Cup gluten free flour mix
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Cup rice bran
1 Handful raisins

To Make:
Preheat the oven to 400 degrees, and line muffin tins with unbleached baking cups. Shred the carrots. Add to a large bowl. Mix in the eggs, maple syrup, olive oil, and milk. Blend well. Then, add the dry ingredients including the raisins. Bake for about 10-15 minutes until a toothpick comes out clean.

Chanting with the Earth
When the earth births you
Light particles settle into you
Om mani padme hum
Later you forget
When your heart wishes
For something other
Than light
Om mani padme hum
When your breath
Reaches the horizon of your being
Breathe into your life
Stay here
Om mani padme hum.
by Elizabeth Farrell