Wednesday, 2 May 2012

Carrot Cake Muffins

You will remember from the previous post that I fell for a cunning marketing ploy called 'two for one'.  I still have KILOS of carrots to consume so I've searched my recipe books and have found something delicious in a little book called Muffins Fast and Fantastic .


I've made Carrot Cake Muffins.  These are as delicious as carrot cake but not as naughty.  To make them you will need to get out your scales, this is a British recipe, so you must weight the dry ingredients. 

Here is what you need:
10 ounces flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 egg
2-3 fluid ounces milk
2 Tablespoons honey
4-5 ounces sugar
12 ounces grated carrots
1 teaspoon vanilla
3 fluid ounces of oil or melted butter or margarine

Preheat the oven to 200degrees C/ 400 degrees F.  Prepare the muffin tins by lining with paper muffin cases or greasing the tins.  This recipe will make 12 regular size muffins. 

Sift the dry ingredients into a large mixing bowl.  In a smaller bowl, mix together the egg, milk, oil, honey, carrots and vanilla.  Pour the wet ingredients into the big bowl of dry ingredients and stir until just combined.  Do NOT over mix.

Spoon the batter into the baking tins.  Bake for 20-25 minutes, until the tops of the muffins spring back after being lightly touched.  Cool muffins on a wire rack. 



You can eat them just like this and they will be delicious and healthy. I prefer them with a little Cream Cheese Frosting.  Just beat the following together until smooth and creamy:

4 ounces cream cheese
8 ounces powdered sugar
1 teaspoon vanilla


Spread on the muffins and munch!

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