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Carrot and Ginger Muffins (vegan)

October 04, 2007

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DSCF5718.JPGMakes approx. 12. These are pretty gingery, but if you’re less fond of it than I am you could happily leave it out.

1 cup wholewheat spelt flour
½ cup white plain (all purpose) flour
½ cup rolled oats
2/3 cup sugar
1tsp bicarbonate soda (baking soda)
1tsp cream of tarter
2tsp ground ginger
1tsp ground cinnamon
1 cup grated carrot
1/4 cup chopped crystallised ginger
1 un-waxed orange
½ cup oat milk or other milk
¼ cup sunflower oil

Pre-heat oven to 180˚ C / 350˚F. Mix dry ingredients in a large mixing bowl and add zest of the orange.

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Whisk milk, oil and orange juice together and stir into dry ingredients. Stir into dry ingredients until just combined. Divide evenly between paper muffin cases in a muffin tray and bake for 25-30 minutes until a skewer inserted comes out clean.
Listening to my mother and writing up recipes for the things I bake anyway. It certainly makes for blog material when I’m busy pattern writing. Enjoy!

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ysoldateague
ysoldateague



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