Seasons: carrot and raisin muffin

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Carrot and Raisin Muffins

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 12 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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14 ounces plain whole-meal flour or spelt flour -- sifted

2 teaspoons salt-free baking powder

7 ounces raisins

11 ounces carrots -- peeled, grated

1 cup sunflower oil

plus a little for oiling the pan

4 free-range eggs -- beaten

1 cup maple syrup

1 cup rice milk

2 teaspoons natural lemon essence

2 teaspoons vanilla extract

sea salt

 

Combine the flour, baking powder, raisins, carrots and oil in a basin. Mix the

eggs with the other wet ingredients and salt and stir into the flour mixture.

Mix well until a thick batter is formed. Oil a muffin tray and fill it. Place in

a preheated oven and bake at 350F for 20 minutes or until lightly golden.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 291 Calories; 18g Fat (54.8% calories

from fat); 1g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0