Reflux Friendly Cooking: Carrot Mini-Muffins
Spending time baking with the kids on a “snow day” is a great way to keep them occupied while at the same time getting goodies put in the freezer. These muffins are super simple to put together and in less than 10 minutes in the oven, the kids will have a warm treat on a cold day.
1 1/2 cup flour (we used oat flour)
1 1/2 tsp. baking powder
1/4 tsp. nutmeg or ginger
1/4 tsp. salt
3/4 cup milk (we used rice milk)
1/3 cup maple syrup
2 Tbs. canola oil
1/2 cup brown sugar
2 tsp. vanilla extract
1 cup grated carrots
1/2 cup raisins or chopped pineapple
Preheat oven to 350 degrees. Spray a mini-muffin tray with cooking spray. In a large bowl, stir together the first four ingredients. Set aside. In another bowl, whisk together the milk, syrup, oil, brown sugar, eggs, and vanilla. Add the dry ingredients to the wet ingredients, stirring constantly. Stir in the carrots and raisins. Fill the muffin cups 3/4 the way full and bake about 7 – 10 minutes (the muffins will spring back to the touch when done).