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Carrot Cake Muffins

Makes 12 muffins

These fruity carrot cake muffins are made with wholegrain quinoa flour. They store well in a tin for eating during the week. 

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Stand the muffin cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Put the flour, baking powder and cinnamon into a bowl and stir to combine.
  3. Stir in the sugar.
  4. Finely grate the carrots into a large bowl, add the yoghurt, oil, and egg and beat together.
  5. Beat in the water.
  6. Add the prepared flour and mix well.
  7. Stir in the sultanas.
  8. Divide the batter between the prepared muffin cases.
  9. Bake in a pre-heated oven for 30 - 35 minutes.

Equipment

12 x muffin cases, muffin or tart tray and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6.  

Cooking time

30-35 minutes

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Ingredients

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