Need a little extra incentive to get out of bed now that the mornings are darker? Hearty, soft, and subtly sweet doughnut shaped muffins made with carrots, apples, raisins, pecans, oat bran and gluten free flour are topped with creamy whipped yogurt and cashew cream. If this doesn’t make you feel peppy (despite the time change) I don’t know what will.
Third time’s a charm. Or fourth, fifth, sixth… I lost count of how many batches of these muffin/doughnuts I made before I was happy with the results. It’s been about a year ago that I first tried this recipe in muffin form, after which I abandoned it until last month when I found my little piece of scratch paper with the recipe scribbled on it. My notes are always a mess… “omit” this, “add” that, ingredients crossed out, and others written sideways to squeeze it on the paper…
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