Today I decided to make these healthy and delicious Carrot Raisin and Walnut Muffins! These muffins are not only gluten-free and dairy-free, but they're also refined sugar-free. In terms of modifications, I ended up using 1/3 cup of honey instead of 1/2 cup, as I don't have much a sweet tooth. I know it's very ironic given that it's a baking blog, but also the raisins help add to the sweetness. I also ended up adding about 3/4 cup of Thompson raisins, which weren't in the initial recipe, along with 1/2 cup of chopped walnuts instead of pecans. As I find walnuts pair together better than pecans with carrots and raisins, so this was more of a personal preference. I also ended up making 12 regular-sized muffins and 5 mini muffins and used silicone muffin wrappers, which worked out really well. It's not only better for the environment since they're reusable, but also you don't have to buy so many paper baking cups. As for baking time, it took about 35 min for the regular-sized muffins and 15 minutes for the mini muffins. Overall, this recipe turned out well and I hope you enjoyed this review. Happy baking :)
Here is the name of the cookbook "Grain-Free Gourmet" by Jodi Bager and Jenny Lass, you can buy it at Amazon.ca or Indigo.ca
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