Fat-Free Vegan Carrot Ginger Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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These muffins are really tasty and fat free-they can be made vegan or with egg, as you wish. Ingredients:
3 cups flour (any kind) |
1 tablespoon baking powder |
1 teaspoon salt |
1 cup orange juice |
1/2 cup skim milk or 1/2 cup soymilk |
1 cup grated carrot |
brown sugar (or use honey, stevia, maple syrup...really any kind of sweetener is fine) |
ginger |
cinnamon, and |
cardamom, to taste |
canola oil cooking spray |
Directions:
1. Combine dry ingredients in a large bowl.
2. Create a well in the center of the dry ingredients and add carrot, milk/soymilk and half of the orange juice. Mix well. If the batter is too dry, add the rest of the orange juice, until it has a smooth consistency.
3. Add sweetener, ginger, cinnamon, cardamom or any other spices you desire, to taste.
4. Grease a muffin tin with canola oil spray and pour batter in each cup (fill to the top.) Bake for 15 minutes at 350°F, or until muffins have risen and begin to brown.
5. ENJOY-they are best right out of the oven.
6. For VEGAN do not use dairy milk but use the soy and do not add honey. Also if making for other Vegetarians make sure they consume honey before using.
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