Ingredients: 1 cup pecan halves 1 cup cashew halves ¼ cup Red Palm Oil 2 Tbsp. Coconut Sugar 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 1...
Make these muffins at home and enjoy them with breakfast or as a mid-day snack any day of the week.
1 cup Flour
2 cups Carrots, grated
2 medium Eggs
2/3 cup Canola Oil
2/3 cup Sugar
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl beat eggs and gently stir in carrots and oil.
3. Add all dry ingredients and stir until just combined, avoid over-mixing.
4. Line muffin tin with paper liners and fill roughly 2/3 full. Bake for 12 to 15 minutes or until golden brown while still moist in the middle.
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