Vegan Carrot Muffins

Carrot Muffins with Nutmeg & Cinnamon

These are like miniature carrot cakes, only more wonderful! Im working on the topping, but for now here is the recipie for the muffin mix!

Shopping Basket - You will need:

175g/6oz vegan margarine at room temperature (diced) (e.g.Pure Soya Spread)

75g/3oz soft dark brown sugar 20g of egg replacer (+55ml water) - see packet for instructions (e.g.Allerycare Vegan Whole egg replacer)

275g/10oz of grated carrots (usually about 7 carrots)

150g/5oz cups of plain (all purpose) flour

5ml/1tsp baking powder

2.5ml/1/2 teaspoon of bicarbonate of soda

5ml/1tsp cinnamon

1/5ml/ 1/4 teaspoon of nutmeg

pinch of salt

Instructions

1. Preheat oven to 180C, gas mark 4. Grease 12 muffin cases/tins.

2. Using an electric whisk (or spoon with alot of elbow grease) cream the margarine and sugar in a bowl under light and fluffy.

3. Stir in the grate carrot and mix thoroughly to ensure an even distribution

4. Sift over the flour, baking power, bicarbonate of soda, nutmeg and cinnamon.

5. Sift in 20g of egg replaced

6. Add 55ml of water and stir mix to ensure an even blend

7. Spoon the mix into the muffin tins/cases filling almost to the top.

8. Bake! This will take around 35 minutes. Keep checking on them though.

9. Remove from oven and leave to cool.

10. EAT!

These stay nice for a fair few days. Carrot has lots of vitamin A and C good for the immune system, collagen repair and skin.

One of your five a day.....