Carrot Muffins

Looking for something different for breakkie? These Savoury Carrot Muffins will hit the spot! Also great for a mid morning or arvo snack :)

Servings: 12 muffins

Preparation time: 15 minutes

Cooking time: 20-25 minutes

Ingredients:

• 2 cups gluten-free flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup coconut sugar
• 1/2 cup rice milk
• 2 eggs
• 1 1/2 cups grated carrot
• 1/4 cup chopped chives

Directions:

1. Preheat the oven to 190°C. Grease a 12-cup muffin tin or line with paper muffin cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well blended.
5. Gradually mix in the dry ingredients, alternating with the rice milk, until just blended.
6. Stir in the grated carrot and chopped chives.
7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
9. Allow the muffins to cool in the pan for a few minutes before removing them to a wire rack to cool completely.

Approved for: low-salicylate diet, gluten-free, vegetarian, adrenal diet, breakfast, snack, dessert