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Carrot Muffins

safflower oil and flour -- to coat muffin tin
1/3 cup almonds
1/3 cup water
2 1/2 cups whole-wheat pastry flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 cups grated carrots
1 cup crushed pineapple -- drained
1/4 cup safflower oil
1/2 cup honey
1/2 cup chopped, pitted dates
3 egg whites


1. Preheat oven to 350 degrees F. Lightly oil and flour a 12-hole muffin tin.


2. Place almonds and the water in a blender and puree, then strain milk into a bowl. Set aside.


3. In a large bowl sift together flour, cinnamon, and baking soda. In a separate bowl combine almond milk, carrots, pineapple, the 1/4 cup safflower oil, honey, and dates. In a smaller bowl beat egg whites until stiff peaks form.


4. Mix dry and wet ingredients, stirring briefly to combine. Fold in egg whites. Spoon batter into muffin tin and bake for 35 minutes. Let cool, then remove from muffin tin.


Makes 1 dozen muffins.


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