Differences

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--- rosemary_carrot_muffins [2025/06/11 12:46] – karin
+++ rosemary_carrot_muffins [2026/05/31 11:10] (current) – [Ingredients] karin
@@ Line 15: / Line 15: @@
   * 1 1/2 c. grated carrots
   * 1/2 c. canola oil
-  * 3/4 c. rice milk
+  * 3/4 c. oat milk
   * 4 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|egg replacer]]  (equivalent to 2 eggs)
   * 1/4 c. water
@@ Line 21: / Line 21: @@
 ===== Directions =====
-  * Preheat oven to 350º F
+  * Preheat oven to 375º F
-  * Mix together the dry ingredients (white flour, whole wheat flour, brown sugar, sugar, baking pwder, baking soda, cinnamon) in a large bowl. Stir in the grated carrots and currants.
+  * Mix together the dry ingredients (white flour, whole wheat flour, brown sugar, sugar, baking powder, baking soda, cinnamon) in a large bowl. Stir in the grated carrots, currants and rosemary.
-  * Mix together the wet ingredients (canola oil, rice milk, egg replacer and water) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.
+  * Mix together the wet ingredients (canola oil, oat milk, egg replacer and water) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.
   * Pour mixture into muffin tins lined with muffin papers and bake for 20-25 min.
@@ Line 31: / Line 31: @@
   * sallymeals.com: [[https://sallymeals.com/soft-moist-carrot-muffins/|Soft Moist Carrot Muffins]]
   * Yield: 15 muffins
+  * Last updated: 5/31/26
 {{tag>type: muffin type: vegan type: dairy_free ingredient: carrots ingredient: rosemary ingredient: dried_currants}}