Thursday, March 28, 2013

Pesach Carrot Muffins

I really wanted to make something yummy to share with a gluten-free guest the other day, so I decided it was the perfect time to try out my idea for carrot muffins.

They ARE really yummy.

But, since it's a Pesach recipe, there is one odd instruction - do not try to remove them from the muffin papers until they are COMPLETELY cool. Just trust me on this one!



Carrot muffins - non-gebrokts


2 cups cooked carrots, mashed with a fork (reserve the water you boiled them in for your soup or something else)
1/2 c. sugar
1/2 c. oil
2 eggs
1/2 tsp vanilla, if you have KLP vanilla
1 c. potato starch
1/2 c. ground nuts
2/3 c. shredded coconut
1 1/2 tsp baking powder
1/2 tsp salt

First I mixed together the liquid ingredients (plus the sugar), then I folded in the dry ingredients.

Line muffin tin with paper baking cups. Fill each cup about 1/2 - 2/3 full. I decided to make them small, so I made 18 muffins.

Bake at 175 C for 35 min or so. (They seemed to take longer to bake than my regular muffins.)

Allow to cool completely before serving, or they will stick to the paper, even though they'll taste good!

My 5 yr old ate at least 4 of them today...

1 comment:

  1. Thanks so much for sharing... they are in the oven now!

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