Carrot and Ginger Corn Bread

This gluten-free recipe has a fantastic texture and zippy ginger taste.

Makes 2 loaves or about 16 muffins / This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any morning you feel like it. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture.

1 cup sunflower oil

5 eggs

1 ripe banana, finely chopped

2/3 cup turbinado (raw) sugar

2/3 cup shredded carrot (1 medium-large carrot), finely grated

3/4 cup plus 3 tablespoons white rice flour

1/2 cup cornmeal

2 teaspoons baking powder

1/8 teaspoon salt

1 tablespoon minced fresh ginger

1. Preheat oven to 350˚. In an electric mixer with paddle or in a large mixing bowl, combine oil, eggs, and banana. Add sugar and carrot; mix.

2. In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger. Add flour-ginger mixture to egg mixture and continue mixing until fully combined.

3. Lightly grease two 8 ½ x 4 ½ x 2 ½–inch loaf pans or about 16 muffin cups. For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup. Bake until an inserted toothpick comes out clean, 25–30 minutes for muffins, 40–45 minutes for loaves.

PER SERVING (1 muffin): 230 cal, 60% fat cal, 16g fat, 2g sat fat, 66mg chol, 3g protein, 21g carb, 1g fiber, 90mg sodium

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