Friday, February 25, 2011

Gluten-free, Vegan Carrot Muffins

This muffin fresh from the oven won't last long.
We baked the carrot cake that I posted last on this blog as muffins, and it was a great success.  I just had to show you some samples to wet your appetite.

It's going to go fast.
The recipe made 16 muffins.  I baked them for 25 minutes.  If your muffin eaters don't like strong spice, decrease the cinnamon and ginger in the recipe, as you probably won't put frosting on top of muffins.  The frosting balances out the spiciness in the cake recipe.  Find the recipe here.

One bite left . . . gone.

No comments:

Post a Comment

So glad to share good recipes with you. Your comments will help improve the recipes. If you have a question, be sure to ask. If you try a recipe, be sure to come back and let us know how it worked for you. Always remember that taste buds do change and with time a person can learn to really love unfamiliar foods.