Carrot MuffinsAdd To My Recipes
4 eggs, separated
2/3 cup Manischewitz Apple Butter
2 (6-ounce) jars carrot baby food
18 ounces cashew or Haddar Almond Butter
2 teaspoons Gefen Pure Vanilla Extract
3–6 tablespoons Gefen Honey (adjust honey to achieve desired sweetness)
1/2 teaspoon pumpkin spice or allspice (optional)
1/2 teaspoon cinnamon
1 and 1/2 teaspoons Gefen Baking Soda
1 large carrot, grated
Add egg whites to food processor fitted with the 'S' blade, and let run until egg whites become stiff and fluffy.
Add apple butter, baby carrots, and egg yolks. Beat again until combined.
Add almond butter, vanilla, and honey (if desired). Then add pumpkin spice, cinnamon, and baking soda. Cover and mix again until incorporated.
Add shredded carrots and mix carefully by hand with a spatula.
Pour into lined muffin tins and bake at 350 degrees for 22-23 minutes.
Note: This recipe provided with permission from kosher.com
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