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Carrot And Molasses Muffins Recipe
|Raw carrots||9 Ounce, finely grated (250 Gram)|
|Whole wheat pastry flour||1 Pound (450 Gram)|
|Soya flour||4 Ounce (100 Gram)|
|Ground cinnamon||1 Teaspoon|
|Chopped dates||14 Ounce (400 Gram)|
|Chopped nuts||7 Ounce (200 Gram)|
|Molasses||4 Fluid Ounce (125 Milliliter)|
|Oil||6 Fluid Ounce (175 Milliliter)|
Serving size: Complete recipe
Calories 5639 Calories from Fat 2801
% Daily Value*
Total Fat 312 g479.8%
Saturated Fat 44.2 g221.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 943 mg39.3%
Total Carbohydrates 658 g219.4%
Dietary Fiber 95.8 g383.1%
Sugars 344.8 g
Protein 115 g230.9%
Vitamin A 856.3% Vitamin C 28.1%
Calcium 119.2% Iron 140.9%
*Based on a 2000 Calorie diet
Combine the raw or cooked carrots, flours, cinnamon, dates, and nuts, if using.
Mix the molasses, oil and water in a separate large bowl.
Add the molasses and oil mixture to the carrot mixture and fold together quickly until all the dry ingredients are moistened and evenly mixed.
Spoon into greased muffin tins and bake in the oven for 20-30 minutes, until a fine skewer or fork inserted into the centre of a muffin comes out clean.