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carrot and poppy savoury muffins

These babies went so fast I hardly had time to take a photo! (sorry about the bad photos :P)

Anyway, they didn’t rise quite as much as I’d hoped, but that really didn’t change the taste, which was pretty good if I do say so myself!

Carrot and poppy muffins.. gluten free, vegan, tasty!

Ingredients:

3 cups buckwheat flour

1 cup quinoa flour

3.5 tspn baking powder

1 tspn baking soda

1/3 cup linseed, ground

3 Tbspn egg replacer, mixed with 5 tbspn water and then whisked to form a paste

1 tspn mustard powder

1/2 tspn himalayan salt

1/2 tspn paprika

1/3 cup nutritional yeast

4 medium carrots, finely grated

1/2 tbspn poppy seeds.

1/2 cup vegetable oil of your preferance

lots of water (see method)

nom nom!

Method:

Preheat oven to 180 degrees celcius. Grease and line 12 big muffin pans, or 24 small.

Mix flour, spices, seeds, yeast, baking powder and soda, salt and linseeds in a big bowl.

Mix carrots, oil, egg replacer and 2 cups of water in another bowl.

Pour carrot bowl into flour bowl, and fold through until just mixed.

Now, from this point I didn’t measure the water… Because buckwheat flour is quite absorbent, you’ll probably have to add a bit more water. You want it to be at the point where the batter is nice and runny, and there is just a little water sitting on the surface of the mixture  which is difficult to make form part of the batter- aka. perfect normal muffin batter thickness.

Put in oven for about 20- 25 mins, until a knife inserted into one comes out clean.

Let me know how they go! 🙂 X

 

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About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

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