Carrot Muffins With Soy Flour Food

GLUTEN FREE CARROT MUFFINS

Steps:

• Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
• Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
• Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
• Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
• Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
• Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
• Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.

HEALTHY CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
• Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
• Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
• Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

CARROT MUFFINS - WITH SOY FLOUR

Steps:

• Set oven to 180°C.
• Beat egg until white and fluffy.
• Add xylitol to egg and mix.
• Add soy milk & yogurt then oil.
• Mix and shift dry ingredients together.
• Add in grated carrot and dry ingredients until just combined.
• Divide mixture to 6-8 and spoon into paper case (in Muffin tin).
• Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle.
• Remove from the tin while still hot. Cool in air tight container so that they won't dry.

CARROT MUFFINS

Steps:

• Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
• In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
• Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY

Steps:

• Preheat the oven to 160°C.
• Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix all the dry ingredients together, set aside.
• Use a food processor with the blade attachment.
• Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
• Add the 5 eggs, process briefly to incorporate everything.
• Then add the dry mixture, only process till everything comes together,now add the raisins.
• Divide the mixture into prepared muffin tins.
• Bake at 160 C for about 20 - 30 minutes.
• To make the frosting.
• Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
• Spread on cooled muffins, sprinkle chopped nuts on top.