carrot cupcakes
I found this in one of my cookbooks and gave it a try. I really
liked them!
Carrot Cupcakes
(from: the Good Breakfast Book by N & D Goldbeck)
3 eggs, separated
1/3 cup honey
½ cup grated carrot
½ cup finely chopped walnuts
½ cup soy flour
½ tsp cinnamon (I substituted ginger)
Preheat oven to 350F. Beat egg yolks and honey until thick. Add
everything except egg whites. Beat egg whites until stiff and fold
into carrot batter. Spoon into well-oiled or paper lined muffin cups
and bake 25 minutes. Makes 12 cupcakes.
I also tried the pumpkin cookie recipe on the back of the “Bob’s Red
Mill” Millet Flour bag (minus some of the avoid spices)and they came
out pretty good.
-Robin