THC-Infused Vegan Carrot Muffins
Vegans don’t eat animal products, including meat, dairy products, eggs, gelatin, and honey, to name a few. This recipe will prove that you can make delicious infused deserts without some of your pantry staples. For this recipe, you will need the following ingredients.
- ½ cup melted coconut oil
- 24 grams of cannabis bud
- 1¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 tablespoon fresh lemon juice
- ½ cup soy milk
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups finely chopped carrots
- ½ cup crushed pineapple, well-drained
- ½ cup golden raisins
- ½ cup sweetened shredded coconut
- ½ cup finely chopped pecans
- Preheat the oven to 350° F.
- Line a muffin tin. Set aside.
- Mix the coconut oil and cannabis buds in the pan. Cook on low heat for 30 minutes. Strain through a metal filter, press the buds to the sides, remove all oil, and cool.
- Sift flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger in a mixing bowl.
- Whisk together lemon juice, soy milk, maple syrup, and vanilla in a separate bowl.
- Pour the wet ingredients into the dry ingredients. Whisk until combined. Mix the carrots, pineapple, raisins, coconut, and pecans.
- Put the dough in the prepared muffin tin. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin will come out clean and the muffins are golden brown on the top. Cool it down completely.
- Dig in.
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