Carrot Muffins - With Soy Flour

Submitted by Chef #1063714

"Healthier version of carrot cake using soy flour instead of white flour. Gluten-free."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 6-8 muffins
• Serves: 6-8

ingredients

• 1 cup grated carrot
• 1 cup soy flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg
• 2 1⁄4 tablespoons xylitol sugar substitute or 2 1/4 tablespoons muscovado sugar
• 1⁄4 cup soymilk
• 1⁄4 cup yogurt
• 2 1⁄2 teaspoons sunflower oil
• cinnamon (whatever flavoring you fancy) or vanilla extract, etc. (whatever flavoring you fancy)

directions

1. Set oven to 180°C.
2. Beat egg until white and fluffy.
3. Add xylitol to egg and mix.
4. Add soy milk & yogurt then oil.
5. Mix and shift dry ingredients together.
6. Add in grated carrot and dry ingredients until just combined.
7. Divide mixture to 6-8 and spoon into paper case (in Muffin tin).
8. Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle.
9. Remove from the tin while still hot. Cool in air tight container so that they won't dry.