Spiced Carrot Muffins

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