I am very sorry, that I haven’t writen for so long. It’s been nearly a month that I posted something. Without any particular reason. I just didn’t feel the right moment to do so. But I promise, I’ll be better. Today I had a whim I couldn’t define. Something sweet, but just enough. Something healthy (wholegrain flour has very nice, nutty flavour) and defenitely with Christmas in it. And here we come. Carrot muffins, collected from many, many recipes. I don’t even remember which in particular is the base of my variation. So, I believe I won’t be rude to present it as my own. For such a rustic recipe, Churchill Homespun porcelain is a must 🙂
For 6, medium muffins.
2 big carrots, peeled and shredded
10 Tbs of wholegrain flour
1 tbs of bioc. soda
A pinch of baking powder
1 Tbs of ground cinnamon
1 tbs of gingerbread spices
A pinch of sea salt
2 Tbs of muscovado sugar
1 Tbs of olive oil (a little bit of oil is necessary for you to absorb vitamins from carrots)
50g of walnuts, chopped. You can add whatever you want: raisins, apricots, hazelnuts.
Combine everything. Than’t pretty much all. Bake in 180 C for 25-30 mins. Sprinkle with a little bit of icing sugar mixed with cinnamon. Or just spread honey on the top. Lovely! And it’s very nice with a Rooibos tea as well. Enjoy.