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Recipes | Laurel's Carrot Pumpkin Muffins
Heat oven to 350°F
3 cups Laurel's Baking Flour mix
1 ¾ cups sugar
1 tbsp baking soda
2 tsp baking powder
2 tsp xanthan gum
1 tbsp ground cinnamon
½ cup oil
1-cup pumpkin (alternate ingredient is applesauce)
4 eggs (or 3 egg whites and 1 whole egg if desired)
1 tbsp vanilla
1 1/3 cup cooked, pureed carrots
¾ cup crushed pineapple
Combine sugar, eggs and oil, cream until light and fluffy. Add pumpkin (or
applesauce), vanilla, carrots and pineapple.
Sift dry ingredients together and slowly fold into batter. If batter is too
thick, add more pumpkin, applesauce or oil ¼ cup at a time. Use ¼ cup measure
for small muffins, ½ cup for jumbo pans.
Baking times: 350°F
20 – 25 minutes (cupcakes) – Makes 24 regular size muffins.
Allow to cool completely before frosting.
Printable recipe
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