Monday, 17 October 2011
This recipe for Carrot Muffins is different to the one below. I did like that recipe but it still left me slightly bloated. It didn't have any milk in it which is what I think is always the main culprit. I noticed it had eggs in it so thought that may be the issue.
So I went Googling and found this recipe. It's actually a Carrot Cake recipe but I changed it into a Milk and Egg free recipe for Carrot Muffins.
It is light, healthy, tasty especially with the madnarin zest (I didn't have an orange) which gives it a lovely, fruity flavour and very delicious.
Milk & Egg Free Recipe for Carrot Muffins
1 1/2 teaspoons lemon juice
150 ml soy milk
80 ml vegetable oil
1 teaspoon orange zest
83 gm raw sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups wholemeal flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 carrot grated
Preheat oven to 180 degrees. Place patty cases in 12 cup muffin tin. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon and salt together and set aside.
In a large bowl, cream oil, orange zest (or mandarin if you choose) and raw sugar. Add milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots.
Pour the batter into patty cases. Bake at 180 degrees for 30 min or until a toothpick inserted into the muffins comes out clean. Allow to cool and then enjoy this delicious milk and egg free recipe for carrot muffins.