rosemary_carrot_muffins

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Table of Contents

Ingredients
Directions
Source

Rosemary Carrot Muffins

Ingredients

1 c. dried currants
1 1/2 c. boiling water
3 c. white flour
2/3 c. sugar
2 t. baking soda
2 sprigs fresh rosemary, leaves removed from stems
1/2 c. olive oil
1/2 t. vanilla
2 1/2 c. grated carrots

Directions

Preheat oven to 375º F
Pour boiling water over the currants and let sit for 10 min.
Mix together the dry ingredients (white flour, whole wheat flour, sugar, baking soda, rosemary) in a large bowl. Stir in the grated carrots.
Add olive oil and vanilla to the currants and water. 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.

Source

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 28
Yield: 22 muffins

Types of Recipes, muffin, Types of Recipes, vegan, Types of Recipes, dairy free, Ingredients, carrots, Ingredients, rosemary, Ingredients, dried currants, Muffins: Sweet and Savory Comfort Food

rosemary_carrot_muffins.1721921242.txt.gz · Last modified: 2024/07/25 09:27 by karin