Access to all articles, new health classes, discounts in our store, and more!
Carrot Spice Muffins
Carrot-Spice Muffins
Free of wheat, sweeteners and dairy. Oven at 350 – yield: 20-22 medium muffins – takes 25 minutes to bake. All measurements are “heaping” except where noted otherwise.
Ingredients
- 1 cup amaranth flour
- ½ cup brown rice flour (see note below)
- ½ cup soya flour
- ½ tsp. sea salt (I use Celtic salt from France)
- 3 Tbsp. baking powder (I use ‘Featherweight” brand) (see note below)
- 1 level tsp. cinnamon
- ¼ level tsp. nutmeg
Combine above ingredients, then, in separate bowl, combine:
- 3 medium to large eggs beaten (4, if small)
- 3 Tbsp. oil or melted butter (I use part olive) (see note below)
- 2 cups grated *ORGANIC carrots
- (Food-processor) (see note below)
- ¾ cup fresh carrot juice (preferably organic)
Directions
Stir this combination into the dry ingredients – just until moistened. Batter will be thick. Fill muffin cups, lined with paper cups if needed, and bake for 25 minutes. Do not allow them to become dry. Test with toothpicks. Remove from pans as soon as out of the oven. Possibly your oven will require a little less or more than the 25 minutes. Invert onto racks to thoroughly cool. Can be frozen after being completely chilled in refrigerator. Best when defrosted slowly in refrigerator but can be defrosted in toaster oven. These muffins are dense. For lighter texture, experiment with baking soda (I do not recommend this).
Variations – try adding: ½ cup raisins or dates; ¼ tsp. ginger or allspice; 1 cup nuts &/or seeds; 2 hpg. TBSP. carob powder (this will require adding a little more liquid) Substitute Buckwheat flour for soy. Substitute Sesame Oil for the others and add ⅓ cup Raw Sesame Seeds. Send us YOUR ideas on other substitutions, etc.
*Organic produce has a far superior taste and sweetness and usually has many more beneficial nutrients.
Grate extra carrots and make a carrot salad while muffins bake. Many variations are possible. Makes an excellent ‘traveling companion’!
Quality and freshness of oils, nuts and seeds (used for edible purposes) is extremely important.
They can become rancid so easily and this not only spoils the flavor, it produces free radicals to burden your system. I have all my oils shipped by people who produce the oils, and I purchase nuts and seeds as soon after harvest as possible, from the people who grow them. Whether in shell or out, I then freeze them, thereby insuring “fresh-frozen” nuts and seeds until next harvest.
To increase their nutrient value for a good “instant” breakfast, spread with, a nut butter.
As a quick dessert Halve, apply slices of fresh fruit and add dollop of freshly whipped raw cream. Or make a “sauce” by mashing fresh fruit such as banana, peach, berries, etc.
Published in the PPNF Health Journal
Fall 1995 | Volume 19, Number 3
Copyright © 1995 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide