Friday, June 13, 2008
Carrot Cake Muffins
Yes, I said muffins. These are really great when you need something warm and smothered in butter. These muffins use coconut flour. While I can't take credit for these (I found them here), I will take credit for the additions. These muffins can be made any flavor: apple, blueberry, pumpkin, or even use any pureed baby food, just substitute out the additions for your own.
3 T. honey or maple syrup (or 1/4 t. stevia)
1 T. vanilla
2 T. butter (melted)
1/4 c. coconut flour (sifted)
1/4 t. baking soda
1/4 t. salt
3/4 c. shredded carrots
1/4 c. raisins
1/4 c. chopped walnuts
1/4 t. pumpkin pie spice
Using a mixer, combine eggs, honey, butter, salt, pumpkin pie spice, vanilla. Slowly add coconut flour and baking soda. Fold in carrots, raisins, and walnuts. Pour into muffin tin.
Bake at 400 for 15-20 minutes. Makes 6 muffins.
Note: I recommend using muffin liners since these are notorious for sticking to the bottom no matter how much you oil and flour them.
Top these puppies with my recipe for Cream Cheese Frosting for a true decedent dessert.
For youngsters, do not use this recipe. Babies should not eat honey and the raisins and nuts are choking hazards. Make Spiced Apple Muffins instead. Simply omit carrots, raisins, walnuts and honey. Use stevia or maple syrup to replace the honey (see substitution above). Add 1 jar apple puree baby food and one medium apple finely chopped. This recipe tastes good for adults too.