Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)
Recipe ~ Chelsey Mark Huttinga
These are a favorite with our family, I make a a huge batch and keep them in the freezer for days. They are ready for a quick defrost when we need to pack a lunch or grab a really fast breakfast.
6 Large organic and pastured eggs
4 Tbls butter or coconut oil
1/2 cup honey (or 1/4c honey plus several drops stevia extract)
1tsp sea salt
2 or 3 good splashes vanilla
1cup homemade coconut flour (1/2 cup commercial)
Good pinch aluminum free baking soda
1 cup shredded carrots or zucchini (or a combination of the two)
1/2 cup raisins (or cranberries)
2 Tbls pumpkin pie spice (or 1Tbls cinnamon, 1/2 Tbls cloves, and 1/2 Tbls allspice)
1/2 cup chopped nuts (optional)
1. Mix all ingredients together.
2. Bake in lined muffin pan at 350° until done (when you can smell them and they are firm to the touch but not hard).
I (Cindy) can testify to these begin so easy to make and so delicious!