1 package 1-2-3 Gluten Free Muffin/Quickbread Mix
½ cup (120g) unsalted butter/unsalted margarine, softened
2 large eggs, room temperature
½ cup (125g) unsweetened applesauce
1⅓ cup (200g) shredded carrots
¾ cup (150g) golden raisins (optional)
Preheat your oven to 350F / 180C (160C Fan)
Spray muffin tins or loaf pan with non-stick spray.
Pour first five ingredients into bowl of mixer with paddle attachment. Mix until fully incorporated. Add optional ingredient and stir in by hand.
Scoop batter into muffin tins or loaf pan and spread evenly. If using muffin tins, fill any empty parts of muffin tin with water to promote even baking.
Bake loaf for 50-60 minutes or muffins for 20 minutes, or until toothpick inserted in centre comes out clean. Baking times may vary with different appliances.
Cool in pan for 5 minutes. Invert onto rack. Cool and serve.
Makes 1 loaf or 15 large muffins