This recipe is dedicated to my lovely friend Tessa Catley. Thanks for being gnarmax!
Moist, spicy, and mildly sweet, these muffins are delicious with a blob of natural yoghurt. Full-fat, of course! Serve them warm and freshly baked to enjoy them at their best.
Wholemeal flour and bran provide plenty of fibre, olive oil healthy fats, and carrots Vitamin A, biotin, molybdenum, and potassium. These are healthy enough for breakfast, I’d say.
They’re easily put together in a food processor, saving you time and cutlery.
This recipe can be nut-free and dairy-free.
Makes 12
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients:
– 3 carrots, peeled
– 1/3 cup olive oil (I used extra virgin)
– 1 cup milk of choice
– 3 eggs
– 3 Tablespoons rice malt syrup
– 2-3 Tablespoons dextrose, to taste
– 1 teaspoon vanilla essence
– 1 teaspoon cinnamon
– 2 teaspoons mixed spice
– 1/2 teaspoons ground ginger
– 1/2 teaspoon ground allspice
– 2 cups wholemeal flour
– 4 teaspoons baking powder
– 1/4 cup bran flakes
Method:
1. Preheat your oven to 180 degrees Celsius. Line a 12 hole muffin tin with patty cases.
2. Grate your carrots using your food processor, with the fine grating attachment. Replace the grater with the normal blade, then add the oil, milk, eggs, and syrup and process briefly.
3. Add the remaining ingredients and process until combined. Divide evenly between the patty cases and bake for 25 minutes, until an inserted skewer emerges clean. Remove to a wire rack to cool. Serve with yoghurt and extra cinnamon, if desired, and enjoy! 🙂
