Carrot Muffins With Soy Flour Recipes

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

OUTRAGEOUS MUFFINS WITH SOY FLOUR FROM BOB'S RED MILL

Steps:

• Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
• Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
• In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
• Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
• Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.

CARROT MUFFINS - WITH SOY FLOUR

Steps:

• Set oven to 180°C.
• Beat egg until white and fluffy.
• Add xylitol to egg and mix.
• Add soy milk & yogurt then oil.
• Mix and shift dry ingredients together.
• Add in grated carrot and dry ingredients until just combined.
• Divide mixture to 6-8 and spoon into paper case (in Muffin tin).
• Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle.
• Remove from the tin while still hot. Cool in air tight container so that they won't dry.