Carrot Muffins / Cake

Low GI, Low amine, medium salicylates

• Preheat oven to 180C
• Grate 2 large (approx. 250g) carrots finely and add to the Natural Protein Rich Muffin & Cookie Mix (formally known as Naturally Nice muffin & cookie mix) mix along with 450 mL of water and 2 tablespoons of oil
• Add 1 teaspoon of cinnamon if desired. Bake in prepared muffin cups for 24 - 26 minutes

Carrot Cake Variation: Increase the oil to 4 tablespoons and bake in a 20cm round cake tin lined with glad bake for 50 minutes - check the cake - it will be ready when the top springs back when touched - cooking time will vary according to your oven.

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