Thanks to everyone who stopped by my booth and bought a cookbook and thanks to Bonnie who helped man the booth and gave out free samples of my Cocoa Carrot Muffins (one of the recipes in the cookbook)
Cocoa Carrot Muffins
1 cup brown rice flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
2 tbsp. cocoa powder
½ cup agave syrup
3 tbsp. safflower oil
1 tsp. vanilla extract
1 cup shredded carrots
1 cup shredded beets
Preheat oven to 375°F.
Line a 12-cup muffin pan with paper baking cups.
Sift the brown rice flour, baking powder, baking soda, cinnamon and cocoa powder into a small bowl and set aside.
In a large bowl, whisk together the eggs, agave syrup, oil and vanilla. Stir in shredded carrots and beets.
Gradually add the sifted flour mixture into the carrot mixture. Stir to incorporate all the flour.
Spoon batter into prepared muffin cups.
Bake 18 to 20 minutes or until wooden toothpick inserted in the center comes out clean.
Makes 12 muffins