Delicious almond, currant and carrot muffins – makes about 10.
- 3 organic eggs
- ½ cup olive oil
- 1/3 cup mapel syrup
- 1 tspn vanilla
- 2 tspns cinnamon powder
- 1tsp baking powder
- 1tsp baking soda
- 1 cup of almond meal
- 1 cup brown rice flour
- 1/3cup LSA. or any ground seeds
- 1 medium carrot grated
- 1 medium zucchini grated
- 1/3 cup currants
- Pre heat oven to 180 and put muffin cups into a baking tray.
- Crack eggs into a large mixing bowl, whisk a little then add olive oil, maple syrup, vanilla. Whisk till a thick even consistency.
- Sift in brown rice flour and baking powder and soda and cinnamon.
- Add almond meal then mix together. Add carrot and zucchini and mix till combined.
- Put a large tablespoon of the mixture into the muffin cases, then into the oven for 25-30 mins.