Muffins Sabor Carrot Cake

• 3 cups of wheat flour or whole wheat flour
• 1 and 1 / 4 cup of brown sugar or whatever you have
• 3 cds of bake powder
• 1 / 2 cda of sodium bicarbonate
• 3 cdites of cinnamon powder
• 1 cdita of nutmeg
• 1 cdite ginger powder
• 1 pint of salt
• 2 and 1 / 2 cups of grated carrot
• 1 cup of vegetable milk
• 1 / 2 cup sunflower or coconut oil
• 3 / 4 cup of minced nuts or 1 / 2 cup of grape raisins (optional)
• 1 cda of apple vinegar
• 1 cda vanilla essence

Ingredient photos provided by Pexels

Preparation

1. Preheat your oven to 180 degrees and grease or covered with paper muffin mould a 12-muffins large muffin.
2. In a large bowl it combines flour, sugar, baking powder, sodium bicarbonate, cinnamon, nutmeg, ginger and salt.
3. Then it incorporates the grated carrot, the oil, the vegetable milk, the apple vinegar, the vanilla essence and the new minced ones. Initially the mixture will look thick, but after a few minutes it will soften because the carrot will release its juices.
4. I transferred the mixture to the muffinera divided into equal portions and take it to your pre-heated oven for 20-25 minutes or until you can insert a wooden stick and it comes out without waste.
5. When they leave the oven, let them cool in the muffinera for 15 minutes before taking them to a metal grid so they don't smoke.