Allergy Free Carrot Cake Muffins

Allergy Free Carrot Cake Muffins

Time for a Carrot Cake!

Allergy Free Carrot Cake Muffins

This can also be cooked in a 1lb loaf tin, and adjust the cooking time to approx. 45 minutes.

If you would like to put a topping on these muffins, just email me and ask!

Ingredients

100mls vegetable oil

2 tsps egg replacer mixed with 40mls water

125g grated carrot

60g sultanas

100g soft brown sugar

150g gluten and wheat free plain flour

1 tsp baking powder

.5 tsp cinnamon

.5 tsp mixed spice

Preparation time: 15 minutes

Cooking time: 18-20 minutes

Makes 8 muffins

Method:

Preheat the oven to 180 degrees (fan).

Place the oil, egg replacer with water, carrots, sultanas and sugar into a bowl and beat.

Sieve the flour, baking powder, cinnamon and mixed spice into the wet mixture and fold in with a wooden spoon.

Spoon the mixture into the muffin cases, and bake in the oven for 18 – 20 minutes. When baked, let them cool on a wire rack.

Eat and enjoy 🙂

This recipe is gluten free, wheat free, dairy free, egg free, and nut free.

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