Spiced carrot muffins, Gluten-free, Dairy-free - Cuisine l’Angélique
Spiced carrot muffins Recipe Gluten-free, dairy-free (casein-free), vegan and hypotoxic.
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Cooking tools:
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Hand mixer
- Wooden spoon
- Muffin tin
- Paper muffin liners
- Toothpick
- Kitchen scale
- Grater
- Cooling rack
Ingredients
- 1 box of Muffin mix
- 7 1/2 ml (1 1/2 teaspoons) ground cinnamon
- 2 1/2 ml (1/2 teaspoon) ground nutmeg
- 1 ml (1/4 teaspoon) ground ginger
- 1/2 ml (1/8 teaspoon) ground cloves
- 2 large eggs* (110 g)
- 100 g (1/2 cup) light olive oil
- 280 g (1 cup plus 2 tbsp) plant-based milk substitute** of your choice
- 5 ml (1 tsp) vanilla extract
- 220g (2 cups) grated carrots
- 75 g (3/4 cup) pumpkin seeds
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