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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Carrot Cake Muffins
Categories: Cakes, Desserts
Yield: 12 Servings
1/4 c Oil (60 g)
1 c Sugar (200 g)
1/4 c Vegan yogurt (57 g)
3/4 c Vegan milk (180 mL)
1 ts Vinegar; for a buttermilk
- effect
2 c All purpose gluten free
- flour mix
1 tb Baking powder (14.4 g)
1/2 ts Baking soda (3 g)
1 ts Sea salt (5.6 g)
1 ts Cinnamon (2.3 g) -OR-
1 3/4 ts Pumpkin pie spice; for all
- the spices listed
1/4 ts Nutmeg
1/4 ts Ground ginger
1/4 ts Ground cloves
1/2 ts Vanilla extract
1/4 c Unsweetened applesauce or
- egg replacer
1/4 c Raisins (72 g)
1 c Carrot; shredded
1/2 c Walnuts (50 g)
Extra raisins and walnuts;
- for topping
1 1/2 tb Vegan milk
1/2 c Organic powdered sugar
1 tb Vegan cream cheese;
- softened (optional)
Preparation time: 13 minutes
Cooking time: 17 minutes
These easy carrot cake muffins bake up in just 30 minutes and are
absolutely fantastic. Moist, delectable, vegan and gluten-free!
Glaze:
Whisk the powdered sugar, vegan milk and vegan cream cheese until
completely combined and there are no lumps. If you want your glaze
thinner, add a little bit more milk; if you want it thicker, add more
powdered sugar.
Pour glaze over the cooled muffins--about 1 ts per cupcake.
Allow to set (about 5 minutes) and enjoy!
Preheat oven to 425?F/220?C. Spray a muffin pan with non-stick flour
spray or rub with vegan butter and dust with gluten free flour,
removing excess. Or line with cupcake liners.
In a bowl of a mixer, mix the oil, sugar and vegan yogurt together for
about 3 minutes.
In the same cup to measure out the vegan milk, add the vinegar and
let it sit to curdle while you mix the dry ingredients.
In another small bowl, mix the gluten free flour, baking powder,
baking soda, sea salt, cinnamon, nutmeg, ground ginger, ground cloves
together in another container. Set aside.
In the oil, sugar, yogurt mixture, add the applesauce, vanilla and
buttermilk to combine for another 30 seconds, scraping down the bowl.
Add in half the flour mixture to the bowl, stirring gently to
combine. Add in the shredded carrots, raisins and walnuts , then the
second half of the flour. This helps to ensure the fill-ins get
properly floured so they don't sink to the bottom. Stir gently until
just combined, being careful not to over-mix.
Using a hefty 1/4 cup measuring cup, scoop the batter into each of
muffin hole; evenly distributing amongst all 12 muffins holes.
Bake for 5 minutes, then reduce the temperature to 350?F/180?F and
bake for another 13 to 15 minutes until a toothpick inserted into a
muffin comes out clean.
Remove from oven and allow to cool in pan for about 10 minutes. Remove
(using the same toothpick to go gently around the edges or a dinner
knife if not in cupcake liners) and place on a wire rack to cool
completely.
Recipe by Jessica Hylton
Recipe FROM:
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