Thursday, 27 July 2017

Spiced Carrot and Hazelnut Muffins

These muffins are a great way to use up those one or two carrots we all seem to have leftover come the end of the week. The addition of ground hazelnuts (which you can purchase from that well known supermarket beginning with 'S'), warms spices and honey elevate what could be seen (by some at least) as a little uninspiring to something really rather special indeed. With regards to the raisins if you can try and find big plump flame raisins as opposed to the cheaper little bullets you definitely will notice the difference. :-)

Prep time: 20 Mins
Baking time: 25-30 Mins
100g Ground Hazelnuts
100g Wholemeal Flour
1tsp Baking Powder
1tsp Ground Cinnamon
1/2tsp Ground Nutmeg
1/2tsp Ground Ginger
90g Raw Cane Sugar with Stevia
2 Large Eggs
135g Low Fat Yoghurt
2tbsp Cold Pressed Rapeseed Oil
2tbsp Honey (Plus 2tbsp to drizzle)
1tsp Vanilla Extract
200g Carrots (Finely Grated)
150g Raisins

There's a fair few ingredients in this recipe, but it's still very easy to make. Preheat the oven to 180C/350F/Gas 4 and line a 12 cup muffin tray with paper cases. In a large bowl mix together the hazelnuts, flour, baking powder, spices and sugar. In a separate bowl (or large jug) beat together the eggs, yoghurt, oil, honey and vanilla. Make a well in the centre of your dry ingredients, pour in the wet and mix to a consistent batter. Fold through the carrot and raisins until evenly combined. 

Carefully spoon the mixture into your paper cases and bake in the centre of the oven for around 25-30 minutes, until a metal skewer or sharp knife comes out clean when inserted into one of the muffins. When you are happy they are baked remove from the oven and gently transfer each muffin to a wire rack. Warm the final 2tbsp of honey to loosen, then brush over each muffin to glaze. Leave to cool and your work is done.

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