Carrot muffins with walnuts – Christmas is just around the corner!

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
2 eggs
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.

muffiny 2 muffiny 4

Millet groats for breakfast

One of my latest hits – millet groats cooked with milk, served with favourite dried fruits, seeds,, hazelnuts, banana, cinnamon… I think I would never get enough. For a breakfast, for a treat. Very nice, unusual though. I recommend also because of health reasons. Millet groats is one of the most nutricious grains.

4 tablespoon of uncooked millet groats
Dried fruits, fav ones (prunes, apricots, etc.)
Favourite seed and nuts (hazelnuts! I like linseeds as well)
Milk, for cooking – exactly double amount as millet
A pinch of sea salt
* Sometimes I serve it with vanilla yougurt or plain one

Cook millet groats with milk. Add a pinch of sea salt. You can also cook it with water, but it won’t be as tasty and delicate as with the milk. It shouldn’t be overcooked, so be careful. Chop dried fruits, add seed or nuts. Combine everything, sprinkle with cinnamon. Enjoy!
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