Hi, It's only 15 degrees in Melbourne today. Good day to do some baking and have the oven going.
I'm on that low carbohydrate kick again. While out shopping with my little Sister on Wednesday we picked up Dr Atkins, Cook Book.
Did you know the difference between Flour and Soy Flour in carbohydrates. Well I was blown away.
Normal flour is 70.4 gm per 100gm and Soy Flour is 32.8 gm per 100gm.
That's a Hugh difference when watching your carb. intake.
Anyway here is a recipe for
Carrot & Nut Muffins, I made these muffins this afternoon and they are absolutely delicious.
1 cup Soy Flour
1 cup finely ground Almonds
1 1/2 cups granular sugar substitute (do not use Equal or aspartame; they loose their sweetness when heated)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable oil
1 medium carrot, coarsely grated
2 teaspoons vanilla extract
Heat oven-moderate oven 180 degrees
Grease 12 muffin pan
In a large bowl whisk together all the dry ingredients.
In a medium bowl, combine vegetable oil, eggs, carrot, and vanilla extract.
Pour the carrot mixture into muffin pans and bake for 20-25 minutes until they're golden brown, and a cake tester inserted in to the centres of the muffins comes out clean.
Cool on wire rack.
These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch.
Have fun baking.