PB&J muffins

Adapted from Deceptively Delicious

1/2 C natural peanut butter OR sunflower butter (what I used)

1/2 C carrot puree

1/2C firmly packed light or dark brown sugar

2t Earth Balance

1/4-1/3 C hemp milk w/ a dash of lemon juice

1 large egg white, OR 2T water with 1/2-1T flax meal

1C flour mix - I used Arrowood Farms GF mix, but I usually use 1/3 C sorghum, 1/3C rice, 1/3C potato or tapioca

1t baking powder

1t baking soda

1/2t salt

1t xanthan gum

1/2C low sugar strawberry/blueberry or grape preserves

Preheat oven to 350. Grease muffin tin. Beat peanut/sunflower butter, carrot puree, sugar and margarine with a wooden spoon until well combined. Stir in the milk mix and egg whites. In a separate bowl, mix flours, baking power, baking soda, salt and xanthan gum. Add dry ingredients to wet ingredients, but do not over mix. Put batter in muffin tins, and add a small dollup of preserves to the top of each muffin. Bake 20-25 mins for regular muffins, 10-12 for mini muffins.