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Carrot Cake Muffins




Source of Recipe


Jo Gainey


List of Ingredients




1 cup almond flour

1/2 cup oat flour

1/2 cup vanilla whey protein powder

2 Tablespoons wheat gluten

2 large eggs

1/2 cup oil

1 cup pourable Splenda

1/2 cup water

1/2 cup cream or half and half

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 1/4 cups grated carrot

2 oz (about 1/4 cup) raisins

4 oz chopped nuts (-walnuts or pecans work best)



Recipe



Preheat oven to 350°f.

Spray cupcake pans with non-stick spray. Set aside.



In a large mixing bowl, using a whisk, beat eggs until just well scrambled.
Add oil, Splenda, water, and yogurt, and mix well. Add salt, cinnamon, and
nutmeg, and mix very well. Add almond flour, oat flour, vital wheat gluten,
vanilla whey protein powder, carrot, raisins, and nuts. Mix well.



Using cupcake liners, line cupcake pans. Spoon in the batter, filling each
cupcake holder to about 2/3 full. Bake muffins for 25 minutes at 375°F. (If
making as a loaf, Bake cake for about 45 minutes, or until it tests done.
Stick in a toothpick; it should come out clean.)



Makes about 12 muffins



Cream Cheese Frosting:



Mix 8 oz softened cream cheese with 8 packets Splenda and 1/2 teaspoon
vanilla extract, add ¼ teaspoon salt. Mix very well, spread on cooled
cupcakes.



© recipe copyright rjgainey