Ingredients
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
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
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.
Muffin mix
Thermomix Model
-
Recipe is created forTM 31
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.
Comments
Are you sure to delete this comment ?