Carrot Muffins with Rice Flour
This is a perfect snack especially for children. It is made with rice flour and carrots. Some children might not like how the carrots smell. This recipe solves the issue by cooking the carrots with milk. The sweetness of the milk and carrots enhances the flavor. Enjoy this healthy snack!
Ingredients
| 4-5 (300g) | carrots (about 2 cups) |
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| 1⅔ tablespoons (24g) | butter |
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| 2 tablespoons (24g) | sugar |
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| ¾ cup (200ml) | milk |
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| 1¼ cups (200g) | rice flour |
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| 2¼ teaspoons (10g) | baking powder |
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| 2 | eggs |
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| ⅓ cup (100g) | honey |
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| ½ cup (60g) | peanuts or other nuts, chopped |
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| 3 tablespoons (28g) | peanuts or other nuts for garnish |
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Directions
Preheat the oven to 350°F (180°C).
Finely grate half the carrots and set aside. For the other carrots, cut 20 thin slices and use molds to make shapes. Finely mince the remaining carrots.
In a saucepan, combine minced and sliced carrots, butter, sugar, and milk. Simmer over medium high heat until soft. Set aside the sliced carrots.
In a bowl, combine rice flour and baking powder. In another bowl, beat eggs, then add honey and grated carrots. Mix into the rice flour mixture.
Combine the minced carrots and chopped nuts into the batter. Pour the batter into the muffin tins sprayed with oil.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Top with sliced carrots and nuts. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.