Spiced Carrot Muffins

Brodie | 21.01.2008 | 17:08:57 | Views: 1387

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


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.


(Published in sections: Recipes :: )

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