Watch Rorie create these super-easy carrot muffins for her Mishloach Manot here!
Gluten-Free Carrot Muffins
Recipe By Rorie Weisberg
- Cooking and Prep: 30 m
- Serves: 6
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Make the Muffins
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Add egg whites to food processor fitted with the 'S' blade, and let run until egg whites become stiff and fluffy.
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Add apple butter, baby carrots, and egg yolks. Beat again until combined.
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Add almond butter, vanilla, and honey (if desired). Then add pumpkin spice, cinnamon, and baking soda. Cover and mix again until incorporated.
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Add shredded carrots and mix carefully by hand with a spatula.
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Pour into lined muffin tins and bake at 350 degrees for 22-23 minutes.
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skip shredded carrots?
Will it come out good without the shredded carrots? Any idea if I dont have a parve shredder / food processor? I make her regular muffins- that are the same without the carrots added, and totally fine, so I dont think it needs carrots for the texture... im thinking the shredded carrots add a dimension to the feel of it, and make it 'more carroty' If I try it, Ill report back and tell you how it came out.Replies:
I think being that there is no flour here, the shredded carrots add base to it to help plump it up. -
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skip shredded carrots?
Will it come out good without the shredded carrots? Any idea if I dont have a parve shredder / food processor? I make her regular muffins- that are the same without the carrots added, and totally fine, so I dont think it needs carrots for the texture... im thinking the shredded carrots add a dimension to the feel of it, and make it 'more carroty' If I try it, Ill report back and tell you how it came out.Replies:
I think being that there is no flour here, the shredded carrots add base to it to help plump it up.
