Quick vegan carrot muffins.

Vegan carrot cupcake.

Vegan carrot muffin.

This is a case of working with what I had in the kitchen…

  • 1 cup whole wheat flour
  • 1 cup oat meal whizzed in the food processor to form a coarse flour (I didn’t have oat bran — this turned out great though)
  • 1/3 cup sugar (I only had white, but I am sure brown would be better)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • pinch of curry powder (adjust spices to taste)
  • 2/3 cup finely grated carrot (I use the grating attachment on the food processor)
  • 1/4 cup canola oil
  • 1 cup water, or 3/4 cup water plus 1/4 soy milk

Mix the dry ingredients well. Ad grated carrots. Stir in the wet ingredients. Put in small-ish muffin baking cups/muffin pan and bake at 19oC/375F for about 20 minutes, until golden. Check with a pin or knife of whatever if they are baked all the way through.

These turned out really tasty and lovely, with a delicate crumb. And they feel quite healthy and full of fiber!


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