Tuesday, October 7, 2008

carrot muffins



carrot muffins/cake has of course been done numerous different ways... when coming up with this recipe, i was trying to mix flours and flavor in a way that would give me a lot of protein, fiber, and other vitamins along with the natural sweetness of the carrots. so this recipe can of course have a number of substitutions depending on your taste, and i continue to play around with it depending on my mood. it's a favorite of my niece and nephew, so is definitely kid friendly :)


Carrot Muffins

1/3 cup millet flour
1/3 cup Teff Flour

1/3 cup buckwheat flour
1/2 cup tapioca flour
*1/4-1/3 cup almond meal (if you like a more nutty flavor)
1 tsp xantham gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt (i use Celtic Sea Salt)
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground allspice

1/2 tsp cinnamon (i use saigon cinnamon-fairly strong)
1/2 tsp pumpkin pie spice
*(you can also sub 2 tsp pumpkin pie spice for all of the spices)
1/2 cup-3/4 cup agave nectar -0r- 1/2 cup agave+1/4 cup Sucanat (depending on how sweet you want it)
2 TBSP blackstrap molasses
1/2 cup grapeseed oil
2 eggs (or egg substitution)
1 tsp vanilla
1/4 cup hempmilk, rice milk, or almond milk
1/4 cup water
1 cup grated carrots (i use 2 organic carrots)
*if you like them sweeter you can add pineapple or another juice
*if you like nuts, they would be a great addition as well. i've also added cocoa nibs too.

-Preheat oven to 350 degrees F and grease muffin pans
-Whisk the dry ingredients in a medium sized bowl.
-In your mixer bowl, mix your eggs, agave, water, milk, oil, molasses, and vanilla until incorporated.
-Add the dry ingredients to the wet and stir until just combined.
-Add grated carrots to the batter and stir in by hand. - do not overmix! (i shred mine in the food processor in a matter of seconds) if your batter is too thick, add a little more water.
-Fill your muffin cups about 3/4 full and bake for about 15 minutes. ** the oven in our new place is a bit off with temperature, so i would say bake for 10, check them, and then every five minutes after check again, because each oven time will vary.

-cool on a wire rack

You can eat these as is, or you can also ice them with this wonderful coconut cream frosting made with agave from Elana's Pantry.







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7 comments:

  1. oh yum! this looks delicious!

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  2. Hey, where did you find teff flour? Isn't that what Ethiopians use in injera? I tried to find it in NYC a year or two ago with no luck.

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  3. elizabeth- you're absolutely right- it's used in injera (which i lovvvvve to eat). bob's red mill sells it as well as a lot of other companies that do the 'alternative flours'... oddly enough, our regular grocery stores have started carrying most of the bob's red mill. amazon also sells it. around you probably any of the specialty health stores should have it (garden of eden?) it's become much more common, so definitely keep your eyes open for it- i love the flavor, and it's quite good for you too! :)

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  4. ooooooo....these look TASTEY!!! come make me some?? pretty please? ;o)

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  5. aw dear limonana-- i would love to come and be your full time cook- of course in exchange for your beautiful paintings! :) somehow i think i would win :)

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  6. Waw, these gf fantastic carrot muffins look delightful & mighty tasty too!

    MMMMMMMMMMMM,...!!!

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  7. 3 Studies PROVE Why Coconut Oil Kills Fat.

    This means that you actually burn fat by consuming coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete