Carrott Cake Muffins



  • 1 cup wholemeal flour
  • 1 cup brown sugar (or white if preferred)
  • 2 tsp. egg replacer
  • 1/2 cup vegetable oil/melted dairy-free margarine/spread
  • 1 tsp. vanilla essence/powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 cup chopped raisins
  • 1/4 cup chopped walnuts
  • 1 grated carrot
  • 1/2 cup orange juice
  • Extra water/soymilk if too dry

Preheat oven to 350 degrees F. Chuck all ingredients in a bowl and mix well. Spoon into muffin cups. Bake for 30 minutes or until a fork inserted in the center of a muffin comes out clean.

Submitted by Erin Louise

Serves: 2-3


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