Friday, January 17, 2014

Carrot Spice Muffins

I started off looking at a bunch of different recipes and ended up creating my own but the "bones" of this recipe come from this one.

1 Tb egg replacer & 3 Tb water
1 & 3/4 cup whole wheat pastry flour
1/2 cup sugar (coconut or brown sugar)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 cup applesauce
1/4 cup canola oil
1 tsp vanilla
1/3 cup dried unsweetened coconut
1/3 cup raisins
3/4 cup shredded carrots, about 1 large carrot

Heat oven to 400 degrees F. 
Lightly oil muffin pan. 
Cover raisins with water in a bowl and microwave for 1-2 minutes to plump them up.  Drain and set aside.
Mix egg replacer and water in a small bowl and set aside. 
Mix flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
Add applesauce, egg replacer and oil and blend til just combined.
Add coconut, raisins and carrot and mix. 
Scoop into muffin pan and bake about 15 minutes or til toothpick inserted in the middle comes clean.
Eat warm if you can :)


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