1 1/2 c. gluten free baking mix (I use Pamela's Gluten Free Baking & Pancake Mix)
1 1/2 t. egg replacer powder
2 T. warm water
1 t. cinnamon
1/3 c. pure maple syrup
Juice a few carrots, this is awesome and refreshing...
You can also use carrot pulp that has been stored in the freezer up to 30 days ( I prefer to use it fresh).
Mix egg replacer powder and warm water and then add to baking mix. Stir in carrot pulp, cinnamon, and maple syrup. Fill muffin cups about 3/4 full and bake at 350 for about 30 to 35 minutes.
Makes a dozen muffins.
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