Carrots can be used in making both savoury meals or sweet cakes. Full of healthy goodness and vitamins, these delicious muffins are ideal for a party or a treat for your lunch box.
- 140 g (5 oz) plain flour
- 85 g (3 oz) light brown sugar
- 100 g (4 oz) grated carrot
- 100 g (4 oz) porridge oats
- ½ tsp ground cinnamon
- 200 ml (7 fl oz) buttermilk
- 3 tbsp melted butter
- 1/2 tsp bicarbonate of soda
- 50 g (2 oz) roasted hazelnuts chopped
- 100 g (4 oz) unsulphured apricots chopped finely
- 1 tbsp poppy seeds
- zest of 2 oranges
- 1 egg, beaten
- juice of 1 large orange
- a pinch of salt
- 2 tbsp soft brown sugar
- 1 tbsp melted butter
- 50 g (2 oz) porridge oats
Preheat oven to 200°C, 400°F, Gas 6
To make the topping, mix together the sugar, oats, and melted butter. Sprinkle the mixture onto a baking sheet. Bake for five minutes, then leave to cool.
Mix the flour, baking powder, bicarbonate of soda, and sugar. Add the nuts, carrot, apricots, poppy seeds, cinnamon, oats, and orange zest. Mix well.
In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice. Pour this onto the dry mixture.
Stir the two mixtures together using a spoon. Do not over mix as this will “knock out” all the air. The lumpier the mixture, the better the muffins will be!
Place eight paper cases into a muffin tray. Spoon the mixture into the cases, filling them two-thirds full.
More recipes like these
Recipe kindly reproduced from Grow it Eat it! published by Dorling Kindersley
Buy a copy of Grow it, Eat it! now