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Gluten, dairy and egg free carrot & raisin muffins


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4

Ingredients

12 portion(s)

Muffin mix

  • 140 grams carrot, roughly chopped
  • 2 'No-egg', egg replacement equivalent to 2 eggs
  • 2 tablespoon soy milk
  • 60 grams raw sugar
  • 100 grams Nutalex
  • 150 grams Gluten free plain flour
  • 2 teaspoon Gluten Free Baking Powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon

Optional

  • 50 grams raisins, optional, or sultanas / dried cherries etc
  • 6
    25min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Muffin mix
  1. 1. Preheat oven to 180 degrees and spray / grease a 12 muffin tray (or a 24 miny muffin case)

    2. Place carrots in mixing bowl and chop for 10 seconds/speed

    3. Add 'No-eggs', soy milk, raw sugar and nutalex to TM bowl and mix with carrots for 10 seconds/Speed 5

    4. Add flour, baking powder, xanthan gum and cinnamon and mix for 7 seconds/Speed 4

    5. Add raisins / sultanas and mix on speed 4 for 5 seconds

    6. Spoon mix into muffin tin, filling to 2/3 of each case. Bake for 20 minutes (or appox 14-15mins for mini muffins).

    7. When cooked (check with a wooden skewer, if it comes out clean they're ready), allow to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

     

    Can be iced with cream cheese icing etc but I prefer not to as they are sweet enough.

10

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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