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Quinoa Carrot Cupcake Muffins

5.0

1 Rating

25-30 minutes 6 muffins Gluten,Wheat Vegetarian

About this recipe:

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

Equipment:

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cupcake cases, muffin or tart tray, grater, mixing bowl or kitchen processor

Ingredients:

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100g Doves Farm Organic Quinoa Flour
1 tbsp Doves Farm Baking Powder
1 tsp cinnamon
100g caster sugar
6 walnut halves
75g carrots, grated
1 egg
50ml oil
4 tbsp water
75g sultanas

Method:

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200°C, Fan 180°C, 400°F, Gas 6.  

  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Put the flour, baking powder and cinnamon into a bowl and stir to combine.
  4. Stir in the sugar.
  5. Cut the walnuts into small pieces.
  6. Finely grate the carrots into a large bowl or kitchen blender and break the egg into the bowl.
  7. Add the oil and water and beat together well.
  8. Add the prepared flour and mix well.
  9. Stir in the sultanas.
  10. Divide the batter between the prepared cupcake cases.
  11. Sprinkle the prepared walnuts over the top.
  12. Bake for 25-30 minutes.

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