Recipe by Odaiah Leeds

Styling and photography by Chay Berger

These carrot muffins are great pre-Pesach, on Pesach, and all year around. Serve them as a sweet kugel/side dish or as a yummy breakfast treat or snack.

Yield: 2 dozen muffins

Ingredients:

1 16-oz. bag carrots, peeled and chunked

3 cups Rorie’s grain-free blend

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons cinnamon

½ cup oil

¾ cup honey

1 teaspoon vanilla

3 eggs

Directions:

Preheat oven to 350°F. Line muffin tin with holders and spray with oil spray.

Place carrot pieces in a food processor fitted with the S-blade. Blend and transfer to a mixing bowl.

Add flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.

Add oil, honey, vanilla, and eggs and mix well. The batter will be a bit thicker than what you may be used to.

Fill muffin wrappers ¾ of the way.

Bake for 28–30 minutes.

Allow to cool. Make sure muffins are cooled completely before serving to give the grain-free flour time to firm up.