Kai requested a vegetarian recipe using vegetables, so I decided to try making carrot muffins for breakfast this morning. The kids love them.
These muffins are a great way to get children (and adults!) to eat their vegetables. Feel free to substitute other types of flour or sweeteners.
Mix together and set aside, stirring occasionally:
4 Tbsp. flaxseed meal
1/2 cup very hot water
Preheat oven to 375 degrees Fahrenheit. Oil the cups of a mini-muffin pan.
Wash, peel and slice enough carrots to make 1 cup.
Combine in blender:
1/2 cup plus 2 Tablespoons orange juice (I used Florida's Natural)
2 Tablespoons oil (I used rice bran oil)
2 Tablespoons agave nectar or other sweetener (optional: increase orange juice by a tablespoon or two if you decide to leave this out)
1 cup sliced carrots
Blend until smooth.
In a large bowl, mix together:
1 and 1/2 cups whole wheat flour (I used King Arthur's White Whole Wheat Flour)
1/2 cup tapioca flour
1/4 teaspoon salt
2 teaspoons baking powder (I used Hain Featherweight, or see baking powder substitutes here)
1/2 teaspoon baking soda
1 and 1/2 teaspoons cinnamon (optional: You could probably substitute 1/2 to 1 teaspoon ginger if allergic to cinnamon, or just leave the spice out, but I have not tested this)
Add carrot mixture to dry ingredients and mix just until moistened. You should have just enough liquid to moisten all of the flour mixture. Add a tablespoon or two more orange juice if you are still seeing dry flour after it all seems to be mixed up.
Divide batter evenly between the cups of the mini-muffin tin.
Bake 15-20 minutes or until a toothpick comes out clean.
My mini-muffin tin has 24 cups and takes the same amount of batter as a regular-sized 12-cup pan. You could probably bake these muffins in a regular tin and just cook them a little longer.
If you like a stronger orange flavor, try adding a little bit (1/2 to 1 tsp) of grated orange peel (not recommended if allergic to corn, as the outsides of fruits are often treated with corn derivatives).