Carrot and ginger muffins
Muffin carote e zenzero
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For 8 muffins:
350 g flour zero or integral
2 teaspoons of baking powder (cream of tartar)
200 g carrots
50 g almonds
80 g corn malt
20 g of agave syrup
70 g sunflower oil
1 lemon (zest plus the juice)
2 teaspoons ground ginger
100 g vegetable milk
In a blender combine the almonds, carrots, malt, lemon juice and zest, oil, ginger and mix until a smooth cream.
In a bowl, make a well in the flour and baking powder, add the previously made mixture and mix well.
Divide the mixture in the molds for muffins by adding some small pieces of Candied Ginger on the surface and cook for 30 min Horn. at 180° c.
(Thanks to B&B Agata - www.agatabnb.com)
- Mamytvb -
- Fabricia -
Grazie per l'apprezzamento, che ci scalda sempre il cuore.
In effetti con gli anni ci siamo via via orientati verso un'alimentazione sempre più sana, evitando tutti i tipi di zuccheri e di margarina vegetale, farina bianca ecc. Per il futuro cercheremo di fare ancora meglio! :-)
By the way, questa ricetta può essere preparata anche con farina integrale (vedi ingredienti).
Un salutone e buoni muffin! :-)
- Manu di Vegan3000 -
