Oatmeal Carrot muffins
Devon Crosby-Helms
ingredients
- 1 cup almond milk
- 1 cup gluten free oats
- 1/2 cup carrot, coarsely grated
- 1/4 cup sucanata
- 1/4 cup Earth Balance margarine
- 1 egg
- 1/2 cup Buckwheat flour
- 1/2 cup sweet sorgum flour
- 1/4 cup(s) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup pecans, chopped
directions
- 1
1. In large bowl, pour almond milk over oats; stir to mix.
- 2
2. Cream together brown sugar, margarine or oil, and egg; stir into oat mixture and add carrots.
- 3
3. Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just until moistened, then add pecans.
- 4
4. Spoon into muffin cups which have been greased, filling almost to the top. Bake at 400 degrees F. for 20-25 minutes.
- 5
5. Let stand 2 minutes before removing from cups. Enjoy with a small pat of Earth Balance....yum!
Source: Devon
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