Carrot Cake Muffins

I got asked if we could turn our mix into carrot cake muffins. I didn’t see why not, so we did! A tasty moist mix with the added crunch of walnuts and some juicy raisins in amongst the carrot. Only way to eat cooked carrot in my book. Topped with some paleo cream cheese icing (it looks like caramel due to coconut sugar, but it has given me some ideas!)

I used the ginger mix as it already has spices added, but you could easily use the vanilla and add mixed spice instead.

You will need:

1 1/2 to 2 cups grated carrots

1/2 cup raisins

1/2 cup chopped walnuts

1 tsp Apple cider vinegar

Mix the egg, water and oil together, add the baking mix. Add the carrots, raisins, walnuts and ACV.

This results in increased batter, so either make them bigger, or make more!

Baking time will increase as well, so keep an eye on them from the 18 minute mark.

Enjoy!

 

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