Thursday, June 10, 2010

Carrot Cake Muffins

These moist muffins are corn free and tasty.
3/4 C packed brown sugar
2/3 C vegetable oil
3 eggs
1 tsp. vanilla extract( I made my own with potato vodka so it is corn free)
1 3/4 C all purpose flour
1/4 C flax meal
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1/2 C raisins
2 C grated carrots
1/4 C flaked coconut ( not sweetened)
1 20oz. can of pineapple , drained well

Heat oven to 400 degrees F. Line a muffin tin ( for 24 muffins) with paper liners. Whisk brown sugar, oil , eggs and vanilla extract in a medium bowl until blended. Add flour, flax meal, baking soda , cinnamon and salt. Next fold in the carrots, raisins, coconut and pineapple. Spoon batter into cups. Bake for 20-25 minutes. I frosted with Namaste corn free vanilla toffee frosting.

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