Carrot Spice Muffins

Name: Carrot Spice Muffins
Ingredients: 1⅓ cups (330 mL) quinoa flour; 1 tsp (5 mL) baking powder; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt; 1½ tsp (7.5 mL) ground cinnamon; ⅔ cup (160 mL) raisins (or ⅓ cup/80 mL raisins and ⅓ cup/80 mL chopped walnuts or pecans); ⅔ cup (160 mL) raisins (or ⅓ cup/80 mL raisins and ⅓ cup/80 mL chopped walnuts or pecans); ⅔ cup (160 mL) raisins (or ⅓ cup/80 mL raisins and ⅓ cup/80 mL chopped walnuts or pecans); 2 large eggs; ½ cup (125 mL) packed brown sugar; ⅔ cup (160 mL) plain yogurt; 2¼ cups (560 mL) grated carrots

Preparation info

Makes
12

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

These satisfying and light muffins are moist, with a hint of sweetness and spice. No butter or oil! If you want the decadent version, top with your favorite cream cheese frosting.

Ingredients

1⅓ cups (330 mL) quinoa flour
1 tsp (5

Cake
Gluten-free
Vegetarian

Method

Preheat the oven to 350°F (180°C). Lightly spray a 12-cup muffin pan with cooking oil.

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and walnuts (if using) and set aside.

Whisk the eggs, su