homemade, tasty eat, Uncategorized

Tasty Bake: Carrot and Cinnamon Muffins

CARROTCINNAMONMUFFINSThe other day I baked some comforting muffins for a mini afternoon tea with my friend. A couple of people online plus my friend’s Mum who sampled one, have asked for the recipe and as I’ve not done a ‘Tasty Bake’ post for a while, here it is…

250g peeled and grated carrots (I cheated and used my food processor to blitz the carrots – they ended up quite fine in texture but it saved me some time!)

180ml vegetable oil

175g unrefined caster sugar

2 eggs

1 tsp pure vanilla extract

60g natural yogurt

300g plain flour

1/2 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

Pumpkin seeds

Preheat the oven to 170 degrees / gas 3 and line a 12-hole muffin tin with baking cases. Put the grated carrots, vegetable oil, caster sugar and the eggs into a mixing bowl and stir everything together. Stir in the vanilla extract and the yogurt and mix again. In a separate bowl, sift together the plain flour, bicarbonate of soda, baking powder, cinnamon and ginger into the mixture and stir until just incorporated.

Fill the cake cases, leaving about 2cm at the top for the muffins to rise, decorate the tops with a couple of pumpkin seeds and bake the cakes for about 15-20 minutes until they are springy to the touch and golden. Remove from the oven and allow them to cool in the tin for 5 mins before transferring them to a cooling rack. The cakes will keep in an airtight container for 2-3 days but they are so delicious eaten slightly warm on the day that they are unlikely to last that long!

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