Carrot Breakfast Muffins

r_3caf4650-a520-6511-b08a-fd40f969526f527

Source: Yummy in my FPIES Tummy

Carrot Breakfast Muffins

r_3caf4650-a520-6511-b08a-fd40f969526f527

Source: Yummy in my FPIES Tummy

Ingredients

Yields: 12 Muffins (12 Servings)

1 cup Sorghum Flour 121g
1/4 cup Margarine or Coconut Oil 56.75g
1/2 cup Quinoa Flakes 51g
1/3 cup Potato Starch
2 tsps Ground Cinnamon 5.2g
1 tsp Baking Soda 4.6g
1 tbsp Baking Powder 13.8g
1 cup Applesauce 244g
2/3 cup Brown Cane Sugar 97.15g
3 Carrots, shredded

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Preheat oven to 350°F. Line muffin tins. Mix applesauce and baking power, and set aside. In separate bowl, combine sorghum, quinoa flakes, potato starch, cinnamon, and baking soda. Mix remaining ingredients with applesauce mixture, then stir in flour mixture. Bake 17-20 min.

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Cuisine: American, North American
Texture/Feel: Soft/Bready
Flavor: Sweet
Necessary Equipment: Oven

Oven