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04September2009
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Spiced Carrot Muffins

Written by Grain Free Living

Suitable for children with a Salicylate allergy.  Gluten and grain, egg free/vegan if desired.  These make lovely moist muffins that will keep well for a few days without going dry. You can use more sugar if you have a sweet-tooth but I make this mix with no more than 1/3 cup of sugar and they taste sweet enough.

Pre-heat oven to 190C.

Beat together:

1/2 cup water

1 tsp vanilla

1 egg (optional - this recipe will work perfectly without)

1/3 cup vegetable oil

1/4 to 1/2 cup sugar (brown or white caster sugar) according to taste

3/4 cup cooked mashed butternut pumpkin or sweet potato*

Then sift together and add to wet ingredients:

1 tsp baking soda/bicarb

1/2 cup quinoa flour

1/2 cup buckwheat flour

1/2 cup tapioca flour

 

OPTIONAL: 1 grated carrot and 1 tsp spices of choice if tolerated

OPTIONAL: 3 tblspn cocoa OR 2 tblspn carob powder instead of grated carrot

Put into well greased muffin tin and bake for 15-20 minutes.

* the mashed pumpkin or sweet potato adds natural sweetness, moisture to ensure a lovely moist result and also acts as a binder if you don't use the egg

 

Last Updated on Sep062009

Disclaimer

This website has been developed as a community resource for those who, due to health reasons or preference, are following a grain free lifestyle.   We hope you find it helpful and inspiring!

COMMON SENSE REMINDER: The views expressed in this website are personal opinion only.   We are not health practitioners.  You should always check with your doctor or qualified health practitioner, and be prepared to take full responsibility for your own health, actions and choices in life.

General Recipe Notes

All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.

Some points for American readers on metric measurements are:

1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure.  1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml.  In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial.  Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.

Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.