16. nov

Carrot Muffins

Hey buddies,

How are you these days? I heard that some of you are not real friends with fruits and veggies! As you probably know, that´s not very good for your health so I will tell you a simple secret. What a fantastic tip! If you need to get enough vitamins into your body, try to have fun with my yummy carrot muffins! I´m pretty sure that you will totally eat them up!

Get the energy of the sun in you!

I cooked the carrots till they were soft, then poured out most of the water from my cooking, but not all! I put the carrots in a food processor.

You will also need:

1 ¹/₂ cup carrot puree
2 cup – spelt flour
¼ cup of *sunroot flour
¹/₃ cup – coconut sugar
2 teaspoon – baking powder
1 teaspoon – baking soda
¹/₂ teaspoon – salt
1 teaspoon – cinnamon
3 large – eggs
¹/₂ cup – grapeseed or wallnut oil
1 teaspoon – vanilla

[row ]

[col span=“1/2″ ]

Toppings:
1 cup – coconut milk
3 tablespoon *sunroot syrup

Preheat oven to 200 degrees. Start by cooking the carrots. Once soft, blend in a food processor until the consistency of baby food Add carrots, and water where necessary to get it to blend and be smooth. You want 1 cup of carrot puree.

Combine dry ingredients. Flours, sugar, baking powder, baking soda, vanilla, salt and cinnamon. In a separate bowl, combine carrot puree, eggs and oil. Fold wet ingredients into dry. Scoop into muffin tin, with muffin liners or by spraying a muffin tin. Bake for 18-20 minutes.

For frosting , chill a can of full fat coconut milk in the fridge. Scoop coconut milk out of the can into a mixing bowl. Whisk until fluffy. Add 3 tablespoons of *sunroot syrup and whisk until incorporated. When muffins are cooled, spread with coconut frosting.

Then, use two *sunroot candies for eyes and fruits of your choice for mouth.

[/col]
[col span=“1/2″ ]