MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa Carrot Cake Muffins
Categories: Muffins
Yield: 12 Muffins

1 1/4 c Quinoa flour
1/2 c Tapioca flour
1/4 c Sugar
1/4 c Arrowroot starch
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/2 c Non-dairy milk
1/4 c Reserved pineapple juice
1/4 c Neutral-flavored oil
2 tb Ground flax seeds;
- mixed with:
1/4 c Water; warm
1 ts Vanilla extract
1 c Carrots; grated
1/2 c Crushed pineapple;
- juice drained & set aside
1/2 c Shredded dried coconut
1/2 c Raisins
1/2 c Walnuts (optional)

Total time: 45 minutes

Preheat oven to 375?F and grease a muffin pan.

In a large bowl mix together quinoa flour, tapioca flour, sugar,
arrowroot starch, baking powder, baking soda, salt, nutmeg, and
cinnamon. Set aside.

Whisk together non-dairy milk, pineapple juice, oil, flax seed
mixture, and vanilla, stir into the dry ingredients. Stir in carrots,
pineapple, coconut, raisins, and walnuts if using.

Spoon batter into prepared muffin cups. Bake for 25 to 30 minutes.

Tips:

For the best flavor and texture, allow the muffins to cool completely
before serving.

For a low-fat version replace the oil with an additional 1/4 cup of
crushed pineapple and use low-fat shredded coconut.

For a sugar-free version just leave out the sugar; the naturally sweet
pineapple and raisins will sweeten the muffins on their own.

When baking this recipe as a 9x9" cake, add 10 to 15 minutes to the
baking time.

Per muffin: 258 cal, 30 g carbs, 14 g fat, 217 mg sodium, 3 g fiber,
4 g protein, 10 g Sugars, Low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180916030225/
http://www.savvyvegetarian.com/vegetarian-recipes/
quinoa-carrot-cake-muffins.php>

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