Carrot and Cinnamon Muffins. (makes 12)
- 3 Cups Orgran Plain Flour
- 3 teaspoons baking powder
- 1 Cup white sugar
- 2 eggs, lightly beaten
- 1 teaspoon cinnamon
- 1 cup of rice milk
- 90 mls rice bran oil
- 1 generous cup grated carrot
- 3 Cups Orgran Plain Flour
- 3 teaspoons baking powder
- 1 Cup white sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 1 cup of rice milk
- 90 mls rice bran oil
- 1 generous cup fresh blueberries
Bake for 20-25 minutes at 210 degrees celsius.
Allow to cool on tray for 10 minutes, then they're ready to eat or allow to cook completely and store in an airtight container.
1 comment:
They look good!
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