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Message: <blockquote data-quote="banjo brunette" data-source="post: 120864" data-attributes="member: 16074">Here are a couple you might try:James and Vicki’s famous muffin recipeIngredients:Vegetable oil spray for muffin tin1 cup soya powder or sifted soy flour1 cup finely ground almonds1 1/4 cups granular sugar substitute2 teaspoons cinnamon1/2 teaspoon salt1/2 teaspoon baking powder1 cup vegetable oil4 eggs1 medium carrot, coarsely grated (1 cup loosely packed)2 teaspoons vanilla extractDirections:Preheat oven to 350F. Grease one 12-cup muffin tin; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt and baking powder.In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into soy mixture. Mix until just combined. Divide batter in muffin tins.Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.This is a quote - the first person is the recipe's author, not me!Spicy Carrot Muffins!I made some spicy carrot muffins at the weekend and they were a big success. I have one for breakfast each day and one for a snack. They are very light and moist.I grated 200 grams of carrot and whizzed them with a hand blender, but not so they were completely a paste - I kept a bit of texture. I added these to 100 grams of ground almonds, added 6 egg yolks, some vanilla, plenty of mixed spice plus a bit extra cinnamon and a bit of sweetener. I would have added zest of an orange here also, but I didn't have an orange. Next time..I mixed everything together well, not sure if I needed extra liquid. You need to make the mix light enough so that it will take the egg whites, so if the mix is a bit stiff here, I gradually add a little warm water.In a large metal bowl (copper is supposed to be best) I whisked 6 egg whites until very stiff. I folded the whites a third at a time into the nut and carrot mix, trying not to deflate the whites too much. Then I divided the mix between 12 buttered silicon muffin cases and baked at 175 degrees C in a fan oven for 15-20 minutes until they were golden and firm.Let them cool on a rack, then keep in the fridge or the freezer. I plan to make some carrot cake soon - this will have twice the amount of almonds to give a denser texture, and I'll definitely add some orange zest. I'll bake it in a loaf tin so that we can eat it in slices. Traditionally carrot cake is served with a cream cheese frosting.========================================================I've cooked the first recipe as coconut muffins rather than carrot and they were lovely BTW but I'm sure the carrot version would be lovely.  I can't vouch for the second recipe but it's on my list of cakes to make.Cheers, BB <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" /></blockquote>

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