Carots and peas muffins

Ingredients

10 units

100 gr – Corn flour

40 gr – Corn starch

75 gr – Green pea flour

18 gr – Baking powder

10 gr – Powdered linseed

100 gr – Whole cane sugar

30 gr – Agave syrup

200 gr – Carot juice

200 gr – Vegetable drink

4 gr – Xantana

40 gr – Olive oil

10 gr – Carot pulp

Ground cinamon

Nutmeg

Pinch of salt

Preparation

Mix all the dry ingredients.

In another bowl, mix the carot juice, vegetable drink and the xantana, blend and leave to stay for five minutes.

Mix both peparations, add the agave syrup, olive oil and the carot pulp.  Leave to stay 10 to 15 minutes before baking.

Bake in a muffin tray, 20 minutes at 175 ºC , leave in the oven five more minutes.

Source: Alex Pirla for Legumechef
Muffin de zanahoria