Carrot Muffins - With Soy Flour |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Healthier version of carrot cake using soy flour instead of white flour. Gluten-free. Ingredients:
1 cup grated carrot |
1 cup soy flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 egg |
2 1/4 tablespoons xylitol sugar substitute or 2 1/4 tablespoons muscovado sugar |
1/4 cup soymilk |
1/4 cup yogurt |
2 1/2 teaspoons sunflower oil |
cinnamon (whatever flavoring you fancy) or vanilla extract, etc. (whatever flavoring you fancy) |
Directions:
1. Set oven to 180°C.
2. Beat egg until white and fluffy.
3. Add xylitol to egg and mix.
4. Add soy milk & yogurt then oil.
5. Mix and shift dry ingredients together.
6. Add in grated carrot and dry ingredients until just combined.
7. Divide mixture to 6-8 and spoon into paper case (in Muffin tin).
8. Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle.
9. Remove from the tin while still hot. Cool in air tight container so that they won't dry.
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