How do they taste?
Well, on one hand, I could say that these remind me of a very notorious dessert at a Michelin-recognized restaurant in Paris. On the flip side, though, that restaurant is Agape Substance, and that dessert is the infamous flour ice cream and raw butternut squash joke at the end of a Lexus payment's worth of a comedy set.
The abundance of carrots in this unfortunately contributed to the downfall of each muffin, as they were persistently dry and stringy in texture, with a synthetic mouthfeel.
I'd have been amenable to dehydrating the carrots separately if that's what it took, or adding a carrot concentrate in lieu of actual pieces, but
the lynchpin of the recipe really fell to the wayside here, outside of running out of streusel on the last batch. It's a pity as the muffins were perfect in almost every other aspect.
The texture was fluffy and springy, like a muffin made with regular flour, and the spices were none too cloying nor one-note.
It gives me more encouragement to try Keller's Cup for Cup gluten-free flour substitute, which this was adapted from. But in the muffins, the flavor of the flour and carrots brought these from tasty to tepid for me. Suddenly, their presence in the clearance bin makes sense.
