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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 18 |
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Low-fat carrot cupcakes stuffed full of good old help seeds. Won't make you high, but they sure helped mellow me out during midterm studies! Ingredients:
1 tbsp ground flaxseed |
1/4 cup boiling water |
200g whole wheat flour |
100g flour |
1/2 tbsp baking powder |
1/2 tbsp cinnamon |
1 tbsp vanilla |
100 ml canola oil |
100 ml skim milk |
3/4 cup sugar |
400g grated carrots |
1/4 cup hulled hemp hearts |
Directions:
1. Preheat oven to 400F, grease 18 muffin cups.
2. Whisk together flaxseed and boiling water. Let stand 10 minutes.
3. Whisk together the dry ingredients in a large bowl.
4. In another bowl, beat together flax mixture, vanilla, oil, milk and sugar until well mixed.
5. Beat into the dry ingredients.
6. Fold in carrots and hemp hearts gently.
7. Spoon into prepared cups.
8. Bake 22 minutes, cool 10 minutes in tins and then turn out and cool completely on a rack.
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