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.
Ingredients
- 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
Muffin topping:
- 2 tbsp soft brown sugar
- 1 tbsp melted butter
- 50 g (2 oz) porridge oats
Method
Preheat oven to 200°C, 400°F, Gas 6
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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.
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Mix the flour, baking powder, bicarbonate of soda, and sugar. Add the nuts, carrot, apricots, poppy seeds, cinnamon, oats, and orange zest. Mix well.
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In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice. Pour this onto the dry mixture.
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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!
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Place eight paper cases into a muffin tray. Spoon the mixture into the cases, filling them two-thirds full.
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Recipe kindly reproduced from Grow it Eat it! published by Dorling Kindersley
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