I am fortunate to have whom I consider to be the absolute best neighbors in the world. They live across the street from me. For the first six years, I did not reside in my home, but rather, visited several times each year. During the first six years, we became friendly with one particular couple. And then finally, on September 1, 2015, it happened! I was able to semi-retire and move to my dream house in my fantasy world, although it was neither a dream nor a fantasy. It was real life. Ah, so much to be grateful for today. Since then, we (my partner, Richard, and I) have become endearing friends with Skip and Cynthia. But, I am digressing here just a bit. Back to being on point….
If you’ve been following this blog, you might have realized by now that I not only love to cook, but also have a real passion for baking as well. Coupled with that, it positively feeds my soul to gift my baked treats to those I love.
Skip is diabetic, so I tweaked my original carrot muffin recipe (which was not vegan) into a delicious (and quick and easy) sugar-free carrot-apple muffin in his honor.
I just finished baking these muffins as part of my Holiday gift to Skip and Cynthia. I will be presenting these baked goodies to them on “The Giving Plate”. The giving plate reads: This special plate is yours today. Its purpose is very clear. It comes to tell you that you’re loved and someone holds you dear! Savor all the plate contains and fill it full again. Then send it on renewed with love to family and friends.
So, here’s my new, veganized recipe. At the very end, I will include my former original non-vegan recipe, since after all, this blog is “veganification”, celebrating the journey of becoming and being vegan. That includes recipes in addition to us sentient beings.
Sugar-Free Carrot-Apple Muffins
Former Non-vegan Carrot Muffin Recipe
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups organic sugar
1-1/2 cups canola oil
3 cups grated carrot
350 degree Fahrenheit oven
- Mix dry ingredients together.
- In large bowl, beat wet ingredients with sugar until well blended, at least 2 minutes.
- Add carrots.
- Add dry ingredients in 3 steps, just until blended.
- Bake 30-35 minutes