Super yummy and guilt-free Carrot Muffins

3 July 2013

I haven't always been a breakfast eater - well, I ate breakfast but only at 9/9:30am at my desk once I was at work.  Now, in the mornings I have to have something before I leave for work otherwise the nausea hits big time.

Vegemite or peanut butter on toast with a glass chocolate nesquick is my thing.  But once I get to work I am a little bit hungry already (I am eating little and often which is working with the whole morning all day sickness thing) and I wanted something small but filling.  Enter the carrot muffin.  Which has no sugar or butter - yes you read correctly!!

And my word are they delicious! They basically taste like carrot cake.  You have to try one.
Go on - get to the kitchen, put your apron on and make them now!

Carrot Muffins
Makes 9 - 12
*recipe adapted from Abel and Cole Oh-so-Virtous Carrot Muffins

1 egg
250ml buttermilk
1 orange, juice and zest
250g wholemeal flour
2 tsp baking powder                                       
1/2 tsp bicarbonate of soda                                       
A pinch of sea salt                                       
5 tbsp of syrup                                       
1 large or 2 small carrot, coarsely grated                                       
3 tsp mixed spice                                       
A handful of dried fruit (I used chopped dates)                                       
A handful of nuts and/or seeds (I used sunflower seeds)
2 tbsp dessicated coconut
A pinch of oats and nuts/seeds for the top

Line your muffin tin with cases, put the oven on at 180 degrees.
Whisk the egg, add the buttermilk, orange juice and zest and leave to rest.
In a bowl, mix together the flour, baking powder, bicarb and salt.
Fold in the carrot, syrup, mixed spice, dried fruit and nuts.
Pour the egg mixture into the dry mix and fold carefully.
Do not mix, stir or whip.  Fold gently.

Spoon big heapfuls of mixture into the muffin cases and top with a flurry of oats or nuts.
Bake for 15-20 minutes or until golden brown.
Serve with a dollop of butter and a steaming cup of tea.

Now, aren't you glad you baked something today?

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