Gluten-Free Carrot Muffins

I must admit we aren’t doing too badly in the virtual cupcake crawl (if you haven’t yet voted for our gluten-free chocolate/chocolate chip cupcakes, feel free to go on to www.gourmetgirlmagazine.com and vote your hearts out!  The deadline is July 25.).  We have about 2% of the votes which isn’t bad for a gluten-free recipe.  The carrot cupcake is doing quite well (they currently have 12% of the vote) and it reminds me of a delicious gluten-free carrot muffin I made this weekend.  It is one of my favorite gluten-free recipes.  My cousins who came to visit (who are not celiacs) couldn’t stop eating them.  Here’s the recipe:

Gluten-free Carrot Muffin

1 cup margarine
1/2 cup light brown sugar
1 egg (I used egg replacer)
1 1/4 cup rice flour
1/4 cup corn flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
3 Tbl.  lemon juice
2 cups grated carrots

Cream the margarine, sugar, egg (or egg replacer), and lemon juice.  Add the dry ingredients and mix together well.  Mix in the grated carrots and spoon the mixture into greased cupcake tins.  Bake at 350 degrees for 20-25 minutes.  Enjoy this tasty gluten-free recipe!