Correction: Some direction omitted from Mini Quinoa Carrot Cakes story

Editor’s Note: In a story that ran in the Aug. 25 The Daily Review about carrot and quinoa mini-muffins, The Associated Press erroneously left out when the quinoa and vanilla extract are added to the mix. A corrected version of the recipe by Melissa D’Arabian is below:
MINI QUINOA-CARROT CAKES
Start to finish: 30 minutes, plus cooling time
1¼ cups finely-milled almond flour
½ cup cooked quinoa
½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground pumpkin pie spice (or ground cinnamon)
¼ tsp. salt
2 Tbsp. coconut oil, melted
2 eggs
¼ cup sugar (agave or maple syrup could also be used)
1 tsp. vanilla extract
¼ tsp. almond extract
1 Tbsp. fresh orange juice (or other citrus)
1 large banana, mashed well until creamy (about 1/2 cup)
1/3 cup finely-grated carrot (about one carrot), gently squeezed dry in a paper towel
Cream Cheese Frosting (optional):
4 ounces (½ cup) light cream cheese
¼ cup powdered sugar
1-2 Tbsp. fresh orange juice (or other citrus)
Orange zest, for garnish, optional
Preheat oven to 350 F. In a large bowl, whisk together almond flour, quinoa, baking powder, baking soda, pumpkin pie spice and salt, and set aside.
In a small bowl, vigorously whisk oil, sugar, eggs, vanilla extract, almond extract and orange juice until pale and creamy (about 2 minutes). Mix wet ingredients into dry ingredients and stir with a wooden spoon until blended. Add banana and carrot, and mix well.
Spoon into mini-muffin tin lined with paper liners (or sprayed well with nonstick spray). Fill about 2/3 full. Bake until cooked through, about 15 minutes. Meanwhile make frosting by whisking together cream cheese, powdered sugar and lemon juice until completely smooth. Cool cupcakes completely, and frost if desired.
Servings: 20 mini cupcakes
Nutrition information per serving: 95 calories; 55 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 24 mg cholesterol; 112 mg sodium; 8 g carbohydrate; 1 g fiber; 5 g sugar; 3 g protein.