Carrot Poppy Seed Muffins

cookidoo.com.au

Pamela Leek

subheading: Carrot muffins:

250 g raw almonds

50 g brown sugar

1 orange, zest only, no white pith

300 g carrots, cut into pieces (approx. 3)

4 eggs

80 g gluten free cornflour

1 tsp gluten free baking powder (see Tips)

1 pinch salt

1 tbsp poppy seeds

1 tsp natural vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

40 g vegetable oil

20 g sultanas

50 g desiccated coconut

subheading: Topping:

6 tbsp crème fraîche

1 carrot, peeled into thin ribbons, for decorating

pure maple syrup, for drizzling

Directions at cookidoo.com.au

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