Ingredients
180g millet flour
135g arrowroot flour
135g sweet/sticky rice flour
150g ground almonds
1 teaspoon baking powder
1 teaspoon baking soda
2 heaped teaspoons cinnamon
Approx ¾ teaspoon freshly grated nutmeg
½ teaspoon allspice
⅛ teaspoon ground cloves
1 tablespoon ground ginger
½ teaspoon fine salt
500g grated carrot
4 large eggs
400g coconut sugar
1 cup olive oil
1 tablespoon vanilla
15g fresh grated ginger
1 tablespoon molasses
Optional: seeds, nuts or fruit for sprinkling on top
Directions
- Preheat oven to fanbake 180C. Line 3 x jumbo muffin trays with liners.
- If coconut sugar is lumpy blitz in food processor first, then set aside.
- In a large bowl mix dry ingredients well, set aside. Using hands, mix the grated carrot into dry mixture to coat the carrot and prevent it from clumping in batter.
- In a separate bowl, whisk together coconut sugar, eggs, oil, vanilla, molasses and fresh ginger.
- Add to dry ingredients and fold together with a large spatula or wooden spoon until well incorporated.
- Use a large ice cream scoop to fill muffin cups ¾ full. If desired, sprinkle with nuts, seeds, or fruit before baking (pear is nice). Set timer to 8 mins on fanbake; then switch oven to regular bake another 18 mins. If muffins need more baking then rotate tins before continuing.
- Bake til puffed and springy in middle, plus toothpick comes out clean/with dry crumbs
