Tomato Soup Carrot Spice Muffins (Gluten Free & Allergy Friendly)

FULL POST W/ ADDITIONAL PHOTOS: http://www.keeleymcguire.com/2014/08/pack-healthier-lunch-tomato-soup-carrot.html {Photos and recipe are the property of Keeley McGuire.} This recipe is a play on the old classic "Tomato Soup Cake" but made gluten free & allergy friendly into a packable muffin for lunches or snacks.

Photo by Keeley M.
Adapted from keeleymcguire.com

PREP TIME

10

minutes

TOTAL TIME

32

minutes

SERVINGS

6

muffins

PREP TIME

10

minutes

TOTAL TIME

32

minutes

SERVINGS

6

servings

Adapted from keeleymcguire.com

Ingredients

  • 1 1/2

    cups gluten free all-purpose flour

  • 1/4

    teaspoon xantham gum, optional

  • 1

    cup Pacific Foods Creamy Tomato Soup

  • 1/2

    cup carrots, shredded

  • 1/2

    cup sugar

  • 2

    tablespoons butter

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon all spice

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • OPTIONAL GLAZE:

  • 1/2

    cup powdered sugar

  • 2

    tablespoons softened cream cheese

  • 2

    tablespoons milk

  • 1/4

    teaspoon vanilla

Directions

Preheat oven to 350°F. Lightly grease muffin pan and set aside. In a mixer or food processor with mixing blade, cream together the butter and sugar. Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients. With mixing blade still on, slowly add the flour to incorporate into the batter. Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing. Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon. Bake for approximately 22 to 25 minutes. Check doneness with a toothpick. Cool complete before glazing. To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.

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