Refuel Muffins
Ingredients:
1/2 cup organic raisins
2 cups grated carrot
1 cup grated zucchini
¼ cup of macadamia nut oil (or grass fed butter melted)
1 medium green apple, chopped
3/4 cup shredded coconut
1/2 cup roughly chopped pecans, walnuts or macadamias
1/2 cup rice syrup
2 cups of organic wholemeal spelt (or buckwheat flour for gluten free option)
1 tablespoon organic ground cinnamon
2 teaspoons aluminium free baking soda
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract or powder
2 eggs beaten
Method:
Preheat oven to 180 deg. C
Grease a 12 cup muffin tin or line with baking paper.
Pour 1/4 cup of boiling water over raisins and allow to soak for 10 minutes, drain and reserve liquid.
Combine carrot, zucchini, apple, pecans and drained raisins in a bowl: mix well.
In another mixing bowl, mix together the eggs, oil, rice malt syrup, molasses and vanilla.
Add to dry ingredients.
Add reserved raisin liquid if mixture is too dry.
Spoon into muffin tins and bake for 30 minutes or until an inserted skewer comes out clean.
Allow to cool in tin for 10 minutes before removing muffins onto a cake rack.
Serve warm or cold.
Makes 8-12 muffins