Low Fructose/Gluten Free
1 cup of Rice Malt Syrup
3/4 cup of vegetable or canola oil
3 large eggs
pinch of salt
3/4 tsp bi carb soda
2 cups gluten free self raising flour
2 cups of finely grated carrot*
1/2 cup of chopped walnuts
1 tsp nutmeg **
Cream Cheese Frosting
Dextrose or Glucose powder
250gm cream cheese
100g unsalted butter (soft)
Pre heat oven to 180 degrees
Mix rice malt syrup & oil with whisk
Add 1 egg @ a time, whisking until mixed
Add carrot, walnuts, nutmeg, salt, bi carb soda & flour mixing until all combined
Spoon batter into greased muffin tray or cup cake patties & bake for 20-25 min
Test middle with skewer to ensure cooked & let cool.
In bowl add cream cheese and soft butter (soften in microwave for 20 seconds if required) & mix together
Add small amounts of glucose/dextrose powder until you get the sweetness/texture you like
**carrots are low in fructose but not completely free - they contain approx 1.3g per 100g. It is recommended you consume no more than 1 muffin per sitting.
** Many spices, such as cinnamon, are very high in fructose. Nutmeg is quite low, 2.25g per 100g.