Hope you are all having a stellar day! I looked at this picture and drooled all over my keyboard (it wasn’t pretty!) I love me some muffins, but since I’ve gone gluten and sugar-free, I haven’t had any. I realize though that not all my followers are gluten or sugar-free, so I wanted to share with you this really kick-ass recipe for carrot raisin muffins! Hey, I aim to please ALL the people! These muffins are awesome for breakfast or for a treat. You can make them ahead of time, freeze them, and nuke them in the microwave for 30 seconds when you need something quick; so good!
Enjoy!
Take care of yourself, be nice to yourself, and be well, and until next time Veg in, Don’t Veg Out!
Karen
Carrot Raisin Muffins
1 1/2 cups whole wheat flour
1/4 cup ground flaxseeds
1 1/2 tsp baking powder
1 tsp ground cinnamin
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 cup milk of your choice
1/3 cup pure maple syrup
2 TBSP oil
1/2 cup packed brown sugar
2 eggs, beaten
2 tsp vanilla extract
2 large carrots, peeled and finely grated
1/2 cup raisins
1. Preheat oven to 350 degrees. Coat muffin cups with cooking spray (or use muffin cups) in a large bowl, sift together first seven ingredients (flour through salt). Set aside.
2. In a medium bowl, whisk milk, syrup, oil, brown sugar, eggs, and vanilla until sugar dissolves. Add dry ingredients and mix until just blended. Gently stir in carrots and raisins. Divide among prepared muffin cups. Bake for 20 – 25 minutes or until a toothpick inserted comes out clean. Cool on rack.
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