Earlier I shared a guest post from my sister, Dorothy, who lives with a painful condition called Interstitial Cystitis (I.C.). As promised, here is one of the many recipes she has come up with that is friendly to her food restrictions.
I’m hoping to tweak it and come up with an allergy-free version too, so stay tuned!!!
The Carrot Queen’s (Not) Muffin (Top) is a really great recipe if you are craving something sweet and spicy for fall but your grocery store says that they do not have canned pumpkin in yet (even though rival stores across the street do-true story). They taste wonderful with a steaming mug of Hot Orange Carrot (1 C carrot juice, ¼ C low acid OJ heated in microwave safe mug for 2 minutes) on a cold fall morning. Everyone else will love them too. In our house these were gone in 3 days! The best thing? Both the muffins and the Hot Orange Carrot are low acid and IC friendly!
The Carrot Queen’s (Not) Muffin (Top)
Makes 12 muffins
¾ Cup All Purpose Flour
¾ Cup Whole Wheat Flour
½ Cup Sugar
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg
1 Egg, beaten
3 TBSP Vegetable Oil
½ Cup Coconut Milk
1 tsp vanilla extract
1 Cup Frozen Blueberries
1/2 Medium Gala Apple , peeled and finely chopped
One Medium Peeled Carrot. Once carrot is peeled use the peeler to create peelings and cut into smaller pieces.
1. Preheat oven to 400F.
2. Blend dry ingredients together in a bowl.
3. In a separate bowl; combine egg, vegetable oil and coconut milk.
4. Add dry ingredients to egg mixture and stir until just blended.
5. Fold in apples, blueberries, and carrots. Batter will be thick.
6. Fill well-greased muffin pan 2/3 full.
7. Bake for 18-20 minutes until toothpick comes out clean.