These tasty carrot muffins are high in fibre and make for great morning and afternoon teas.
Ingredients:
- 1 1/2 cups wholemeal spelt flour (or wholemeal gluten-free flour)
- 1 1/2 teaspoons baking powder (gluten free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried ginger
- 1/2 teaspoon Celtic sea salt
- 2 eggs
- 1/2 cup maple syrup
- 2-3 carrots
- 1/8 cup lemon juice mixed with 1/8 cup water
- 5 tablespoons rice bran oil
Method:
- Preheat oven to 200°C.
- Grease a 12 hole muffin tin
- Stir the dry ingredients together in a bowl.
- In a separate bowl, mix eggs and maple syrup.
- Grate carrots into the wet bowl and let sit for 10 minutes.
- Add lemon water and oil to the wet bowl. Mix together.
- Add the wet bowl to the dry bowl, folding together.
- Drop mixture into the muffin trays until they are full.
- Bake until cooked and golden, approximately 15 minutes.
More Information
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