carrot cake muffins
These muffins are very good – just like a carrot cake, funnily enough. They freeze particularly well, retaining that fresh straight-out-of-the-oven tenderness, even after thawing. The texture and flavour makes them interesting enough to eat a few mornings in a row and there’s not much of a guilt factor either. It’s almost healthy. It could be healthier with a muesli topping, but that’s an idea for another day.
Carrot Cake Muffins
Makes 12 muffins
2 (about 300g) carrots
1/2 cup sultanas
1/4 cup dessicated coconut
1 cup self-raising flour
1/2 cup plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/3 cup brown sugar
1/2 cup oil
1/2 cup honey (or if you like, golden syrup)
3 eggs 1 teaspoon vanilla essence
handful of sunflower seeds
Preheat the oven to 170°C. Grease or line a 12 cup muffin pan. Go on, put in those christmas muffin cups! (you can only get away with it this time of the year!)
Grate the carrots into a medium bowl. Add the sultanas and dessicated coconut and combine. In a separate bowl, sift together the flours, bicarbonate of soda and cinnamon.
Place the brown sugar, oil, honey, eggs and vanilla essence in a jug. Beat well to combine – the mixture is quite thick so this might take a couple of minutes.
Add the jug of wet ingredients into the bowl of flour. Fold a couple of times to get the batter started.
Add the bowl of carrot mix to the batter. Fold through until just combined – there should be a few flecks of flour. The batter should be on the sticky side, not runny.
Divide into the muffin cups. Sprinkle some sunflower seeds on top and slide into the oven. At approximately 20 minutes (or when a cake tester comes out clean), the muffins are ready to be devoured.
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