Carrot muffins gluten free & vegan (senza glutine, vegano)

2 carrots – grated

1 c. potato starch

1 c. chickpea flour

½ c. corn flour

1/3 c sunflower oil

1 c. of warm water + 50 g of fresh yeast

½ c. sugar

Cinnamon, ginger, orange peel

Any marmalade to serve (optionaly)

Mix gently yeast with warm water ( not more than 40 grand C) and let it aside for 10 minutes ( till you will see foam). Mix all igredients in a big bowl, then add yeast mixture. Fill muffins molde to 3/4 of their heigh. Bake in 180 grads C till dry stick (around 15 minutes).