Cooking web notes

I love carrot muffins, this time i prepared this delicious healthy and vegan multigrain carrot muffins with brown rice flour, whole wheat flour, rolled oats,all purpose flour with flax seed powder,ginger powder, cinnamon powder,grated carrots  prepared with a cup of thick coconut milk and oil...This multigrain muffins suits prefectly for a quick breakfast or a lazy sunday breakfast, great to eat even for an evening snacks with a cup of milk..Healthy carrot muffins tastes fantastic and delicious with a cup of hot coffee...While adding coconut milk i was bit anxious about the taste, needless to say that i was wrong, yes coconut milk enhanced the flavour of this vegan carrot muffins and we enjoyed having this healthy and nutritious carrot muffins for our breakfast, obviously this vegan multigrain carrot muffins goes directly to Vegetable Marathon-Carrot guest hosted by PJ, event by Silpa...


1cup Whole wheat pastry flour
1/2cup Brown rice flour
1/2cup Rolled oats
1/2cup Cornmeal
1/2cup All purpose flour
1/2cup Sugar
1/4cup Maple Syrup
1/2tsp Cinnamon powder
1/2tsp Ginger powder
1cup Carrots (grated)
1tsp Flax seed powder
1tsp Baking soda
1tsp Baking powder
1cup Coconut milk
1/2cup Canola Oil or Sunflower oil

Mix the whole wheat pastry flour, rolled oats,cornmeal, brown rice flour, all purpose flour with cinnamon powder, ginger powder, baking soda and baking powder in a large bowl.. Preheat the oven to 350F...Now mix the coconut milk, flax seed powder, maple syrup, canola oil, grated carrots and sugar, whisk everything well until the sugar gets well dissolved...fold the wet ingredients to dry ingredients using a spatula or a wooden spoon, dont over mix..As i used silicon muffins pan, its doesnt need to be greased before filling the muffins pan..



Fill the muffin pan with the muffin batter and bake the muffins for 20-25minutes in middle rack..

Serve warm or cold..