Spiced Carrot Muffins

Brodie | 21.01.2008 | 17:08:57 | Views: 1336

Creamy Cashew Topping:

1 cup raw cashews

3/4 cup milk

2 tsp apple puree (add more if desired)

Place all ingredients in a food processor and blend until smooth. Blend for approx 5-10min on low setting, so that the mixture can thicken. Place in fridge and use when required.

Muffin batter:

1 cup Rice Flour

1 Cup Rye Flour

2 teaspoons mixed spice or spice of your choice (ie. cinnamon, ginger and nutmeg)

2 tsp of cornflour mixed with 2 tsp water

1 cup soy milk

1/4 cup of oil (preferably sunflower or apricot something that is strong flavoured)

2 grated carrots

1/2 cup rapedura sugar

Method:

Prfeheat oven to 180 degrees

Greaseproof 12 medium sized muffin trays

Place dry ingredient in a mixing bowl, stir until combined.

Add remainding ingredient and blend until all the mixture is combined.

Spoon mixture into muffin trays and cook for 10-15 minutes or until golden.

Leave to cool. It is best to ice the muffins a couple of hours after the muffins have been baked, or preferabbly the next morning. This allows the icing mixture to harden, and the muffins to cool completely.

Enjoy



(Published in sections: Recipes :: )

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