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Recipes
Crazy About Carrot Muffins
Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
Servings:
12 muffins
Ingredients
- 12 Qi Master Mushroom Supplement scoops
*1 serving of Qi master per muffin
*Use 6 scoops to get ½ serving per muffin
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 2 large Eggs
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 1/2 cups Grated Carrots (about 2 medium carrots)
- 1/4 cup Raisins (substitute dates)
- 1/2 cup of milk (substitute milk alternative)
- 12 Qi Master Mushroom Supplement scoops
*1 serving of Qi master per muffin
*Use 6 scoops to get ½ serving per muffin
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 2 large Eggs
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 1/2 cups Grated Carrots (about 2 medium carrots)
- 1/4 cup Raisins (substitute dates)
- 1/2 cup of milk (substitute milk alternative)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greased.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Stir in the Qi Master mushroom supplement into the dry ingredients.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients, then fold in the grated carrots, walnuts, and raisins.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greased.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Stir in the Qi Master mushroom supplement into the dry ingredients.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients, then fold in the grated carrots, walnuts, and raisins.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
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†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
*All individuals are unique. Your results can and will vary.
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