Monday, December 13, 2010

CARROT CAKE MUFFINS



CARROT CAKE MUFFINS – FINALLY A RECIPE WORTH SHARING!
I have been reading, testing, and rejecting recipes for a Carrot Muffin for the longest time. Many of the recipes I found were loaded with Agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and it can be prepared very quickly in a food processor.
Let me know how you like it.
Enjoy.

INGREDIENTS AND PREPARATION:
2  cups almond flour, less 2 Tablespoons 
2 Tablespoons coconut flour 
½ teaspoon kosher or sea salt
2 teaspoons aluminum free baking powder
1 tablespoon Cinnamon
1/2 to 3/4 teaspoon powdered concentrate Stevia, such as KAL Brand or NOW brand.
¼ to ½ teaspoon freshly grated nutmeg
1 scant pinch of cloves
PUT ALL THESE DRY INGREDIENTS INTO A FOOD PROCESSOR. PROCESS TO COMBINE.
THEN ADD:
½ cup melted organic butter
1 tablespoon vanilla (no sugar – check the label)
½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)
5 extra large organic free range eggs
PROCESS TO COMBINE INTO A SLIGHTLY WET BATTER.
POUR THE BATTER INTO A BOWL OVER:
1 ½ cups grated organic carrots
½ cup chopped raw pecans or walnuts.
STIR TO MIX.
DIVIDE INTO 12 MUFFIN CUPS LINED WITH PAPER OR SILICONE LINERS.
BAKE AT 350 DEGREES FOR 30 TO 35 or 40 MINUTES.