A touch of orange rind gives Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Carrot Raisin Muffins a ‘little burst of sunshine’!
Full of fibre…whole-wheat flour, oats and flax meal…these muffins are full of flavour…while still staying lovely and moist.
This recipe was copied down by me a long time ago…unfortunately, I forgot to write the source…unable to give them credit for this yummy muffin recipe that I was able to adapt.
Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Carrot Raisin Muffins
1 1/4 cups Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 1 1/4 tbsp white vinegar (let sit while you measure rest of the ingredients)
1 1/2 cups quick oats
1 cup grated carrots
1/4 cup packed demerrera sugar
1/4 cup canola oil
1 flax egg (1 tbsp flaxmeal mixed with 3 tbsp water…best to leave overnight or in the fridge while you measure rest of the ingredients)
2 tbsp water
1 1/2 tsp grated orange rind (I used the rind from one orange)
1 1/2 cups whole wheat flour
3/4 cup raisins
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Tip: Prepare your flax egg and rice beverage with white vinegar mixture so as they have time to sit.
Measure the flour, raisins, granulated sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
Pour the rice beverage and vinegar mixture over the quick oats and let sit for 5 minutes.
Grate the orange rind and carrots.
Add the carrots, orange rind, demerrera sugar, oil, flax egg and 2 tbsp of water to the quick oat mixture…blend well.
Add wet ingredients to dry and blend well…mixture will be very thick.
Fill 12 paper lined muffin tins…sprinkle top with whole oats.
Bake muffins at 400 F for 20-25 minutes.
Let cool on cooling rack for 10 minutes before removing from muffin tin to continue to cool on cooling racks.
Lovely warm with a drizzle of local honey! Yummy!
Tip: Muffins freeze beautifully…just need a quick pop in the microwave to re-heat.