Muffins Fit for a Bunny! Carrot-Walnut Muffins

Ok, so a real bunny might not really like these. But I love them, and I dressed up like a bunny for halloween a few times in my life, so that should count for something - right? I used the recipe for Carrot-Raisin Muffins from Vegan with a Vengeance and made the following substitutions:

• The "all-purpose" flour mixture that I posted in December in place of the flour. Because the carrots make up so much of the body of the muffin, that substitute worked out great without any other tweeking.


• Chopped Walnuts in place of raisins. I've made these with the raisins once before and they were good, but I subbed walnuts this time to keep the sugar down: dried fruit tends to aggravate blood sugar levels. Besides, walnuts are jam-packed with omega 3 fatty acids and lots of other good stuff. If you want to learn about these precious gifts in a shell, you can find out more at the World's Healthiest Foods website.


• A 2-1 ratio of Cream of Tartar/Baking Soda in place of the baking powder. I don't remember the reason I started doing this a few years ago (maybe aluminum/corn/gluten issues?), but it works so I stick with it. If you do this don't skip the actual baking soda from the recipe. You still need it. But if you don't have issues with baking powder, go ahead and use it.
  
• Not really a substitution - just a note: I used turbinado sugar.

The subtly sweet, slightly spicy muffins rose nicely and are incredibly moist. I baked last night and could hardly wait for this morning's breakfast to have one. They were definitely worth the wait. Just call me "bunny." Or don't, but feel free to call when the muffins are ready ;-)

Oops...almost forgot the picture