Carrot Muffins

1 comment

with lemon and vanilla.
The inspiration for these muffins comes from a magazine about natural cooking, then I changed the ingredients according to my tastes: they’re easy and quick to do, and without sugar. They came out nice and soft as my kids like them, perfect for a superheatlhy breakfast!

200 gr of all purpose flour
150 gr of spelt flour
250 gr of carrots
1 lemon
120 gr of corn malt
120 ml of soy milk
50 ml of rice oil
1 vanilla pod
cream of tartar, vanilla flavoured

I cleaned the carrots and cut them into small pieces, directly into the blender, I added the lemon juice (in theory I should have also added its zest, but I did not put it), malt, oil and vanilla seeds. I beat everything to get a nice cream. I sifted the flour with the cream of tartar and then I added it to the mixture, diluting with soy milk. I placed the mixture into muffin moulds, lined with baking paper, and I baked at 180°C for about 30 min. Little addition,which the original recipe didin’t call for, before baking I lightly dusted the surface dusted with a bit of brown sugar!! I bet they will finish soon!

Chef: Ari from VeganBlog

  1. Cassandra78 4 April 2011 at 13:43

    Always looking for good muffins recipes. This sounds excellent 🙂

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