Monday, May 23, 2011

Coolin' Carrot-Raisin Muffins!

     Not sure why I decided to describe these as "coolin" but...I whipped these up this evening since I had carrot pulp leftover from my carrot juice yesterday morning - no waste here! :-) Perfect for breakfast or an afternoon snack...not too sweet, but just right! Whip up a batch in no time for a delicious, guilt-free treat (unless you eat too many of them - hehe)! :-)

Recipe adapted from Vegan with a Vengeance

You, the baker, will need:

1/2 cup raisins
1 1/2 cups flour (I used spelt flour - lower in gluten than other flours)
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves & ground ginger (optional)
1/2 tsp salt
1/2 cup agave nectar
1 cup non-dairy "milk"
1/4 cup mashed banana
1 tsp vanilla extract
2 cups grated carrot

How to carry out baking these delicious muffins made with your love:

Pre-heat oven to 400 degrees F and prep your muffin tins by using a non-stick cooking spray.

To have "plump" raisins, soak the raisins in hot water for 10 minutes. Drain water once raisins have plumped.

In a large bowl, sift and combine the flour, baking powder, baking soda, spices, and salt. In another bowl, combine the agave nectar, "milk", mashed banana, and vanilla extract. Add the wet mixture to the dry to combine. Fold in the carrots and the raisins.

Fill your muffin tins about 3/4 full. Bake for 15-18 minutes depending on your oven. Cool on a cooling rack.

*Spread with applesauce or a smidge of Earth Balance (non-dairy butter).
*Some optional add-ins : shredded coconut, substitute dried cherries for raisins, chopped nuts, etc.
With love,
Kate the Cook (or Chef, either or)...

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