Carrot muffins are so delicious, but when you buy them in the shop or cafe they are super calorific. Here’s how to enjoy them on your own terms.
For a tasty brunch that is packed with goodness and not too bad for your figure, carrot muffins are just the ticket, if you follow this recipe that is. These carrot muffins are easy to make, wonderful to eat and a joy to serve. To start, you need to get these items together:
1 cup whole wheat flour
1-1/2 tsp baking powder
1 egg, beaten
1/3 cup brown sugar
1/3 cup white sugar
2 tbsp butter
1 large carrot, finely shredded
1/4 cup skim milk
1 tsp fresh ginger, minced or shredded
1/8 tsp cinnamon
1/8 tsp dry powdered ginger
1/8 tsp allspice (or mixed ground spice)
1/8 tbsp vanilla
Optional: 1/2 cup raisins or nuts
As with any baking recipe you begin with the oven, preheating it to 350F (180C). Cut the butter into small cubes and let it soften a while. In a large bowl, mix the flour and baking powder with the butter, all the while using your fingers to break down the butter into fine pieces that will mix nicely with the flour. Add in the sugars to the mixture now, along with the ginger, carrot, milk, beaten egg, vanilla, and spices then mix thoroughly with a wooden spoon or spatula. Add raisins or nuts if you are including them in this recipe. Dish them out into equal portions in your muffin tin and pop them in the oven. Bake for 25 minutes and cool before serving.
A good trick for icing these muffins is to do away with the icing altogether. Replace with ricotta cheese and get a healthier result. Whip two tablespoons of ricotta cheese with a dash of powdered sugar and spread it over them.
Brunch should be fun, but not too calorific and with these carrot muffins, it can be both!