80g sultanas or golden raisins (or any dried fruit mix)
Grated rind of 1 unwaxed orange
2 large organic eggs (extra large in the U.S.)
2 tbsp extra virgin olive oil or warmed coconut oil
1 tbsp organic cider vinegar
1 tsp bicarbonate of soda (baking soda in U.S.)
2 rounded tsp cinnamon
½ rounded tsp ground ginger
½ rounded tsp mace (or nutmeg)
¼ rounded tsp allspice
¼ tsp sea salt
Set the oven to 170° C (fan/convection oven; 340° F) and place paper cases into a muffin tray.
Peel and grate the carrots, at this point they weigh about 250 grams. Squeeze the moisture out with some paper towel.
Slice a piece of the courgette into thin strips.
Measure out the ground almonds, grated orange rind, sultanas (or other dried fruit), bicarbonate of soda, salt and spices into one bowl and whisk together with a fork.
Measure out the honey, eggs, extra virgin olive oil and cider vinegar into another bowl and whisk together with a balloon whisk or fork.
Add the grated carrots to the dry ingredients and mix together.
Pour the wet ingredients into the dry ingredients and mix quickly because the vinegar starts to react with the bicarbonate of soda straight away and this helps the muffins to rise.
Fill the bun cases (muffin cups) to just over half full.
Place two strips of courgette (zucchini) on top to form a cross.
Bake in the oven for 20 minutes then turn down the heat to 160° C (320° F) for a further 10 to 15 minutes. They are cooked when a skewer inserted into the muffin comes out clean and the top springs back when lightly touched. Don't be tempted to open the door before 30 minutes.
Leave on a cooling rack to cool.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-hot-cross-carrot-muffins-gluten-free-scd-and-veggie/