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Carrot Muffins

What you need: 

1 cup oat bran
1 cup whole wheat flour
1 tablespoon arrowroot powder
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup maple syrup
1 cup water
1/4 cup canola oil
2/3 cup grated carrots
1 teaspoon all-spice
1/2 teaspoon cinnamon

What you do: 

Combine dry ingredients. Next combine all wet ingredients and then mix well with dry ingredients. pour into prepared muffin pans and bake at 375 for 25 to 30 minutes.

Preparation Time: 
35-40 min
Cooking Time: 
Servings: 
6-8

SO HOW'D IT GO?

the muffins came out great. i forgot to mention, i also used kamut flour - we don't use a lot of wheat at our house...

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these are in the oven right now, and they smell absolutely heavenly.

i did, however, make a few adjustments - i hope my tweaking isn't leading to their downfall. i'll update once they're out.

i subbed organic unsweetened applesauce for the oil, used brown rice syrup instead of the maple, and added more carrot than called for, as well as grated pineapple and fresh ginger. i didn't have allspice, so i used all cinnamon, and i also added raisins for sweetness. dang, i was going to add vanilla, but i forgot. oh well.

i also only added about 2/3 c of water, because the pineapple was quite juicy, and i also threw in a splash of apple cider vinegar.

cross your fingers! they smell good, at the very least.

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