Bake these carrot muffins for your family that are packed with goodness, flavor and a hint of spice. This is an ideal way of using up those extra carrots you've got growing in your garden. The first recipe is just like eating miniature carrot cakes especially if you go to the trouble of whipping up some yogurt frosting.
Carrot Cake and Walnut Muffins
2 eggs 1/2 cup honey 1/4 cup milk 1/2 cup oil 1 cup grated carrot 2 teaspoons grated orange rind 1 teaspoon baking soda 1 cup almond flour 1/2 cup oat bran 1 teaspoon mixed spice 1/2 cup chopped walnuts
* Make a yogurt frosting - a healthy frosting for carrot cakes and carrot cake muffins. See recipe below.
Instructions:
Beat eggs until frothy
Gradually beat in sugar
Add milk and oil and continue beating
Stir in carrot and orange rind
Sprinkle baking soda over
In another bowl mix flour, oat bran, and mixed spice
Add egg mixture and stir just enough to moisten dry ingredients
Three-quarter fill greased muffin tins.
Sprinkle with chopped walnuts
Bake at 180°C (360°F) for 15 minutes
A Healthy Carrot Cake Frosting:
Instead of using cream cheese as one would as a traditional frosting here, you can use Greek yogurt. Buy 10% fat, if you can, as you won't need to wait for the whey to drain off. If not, buy at least 2%, take a coffee filter, or a clean chuck, put in 2 Cups of Greek yogurt and drain for several hours to remove the whey. This is important to get a stiffer frosting. Reserve the whey and use it in your carrot cake recipe. Add
1/2 cup icing sugar (powdered sugar). You can make your own very easily if you have a Thermomix using speed 10 for a few seconds. Mix both together and add some orange peel zest to the frosting, or just add a teaspoon of vanilla essence.
Wholemeal Carrot Raisin Muffins
1 3/4 cup plain or wholemeal flour 1/3 cup brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoon cinnamon 1/2 cup grated carrot 3/4 cup orange juice 2 tablespoon plain yogurt 1/2 teaspoon vanilla essence 1 egg, slightly beaten
1/3 cup raisins
Instructions:
Preheat oven and grease muffin tins
Combine flour, brown sugar, baking soda, baking powder and cinnamon. Mix
In a separate bowl, combine carrot, orange juice, yogurt, vanilla essence and egglend until smooth.
Add to flour mixture, then fold in raisins
Bake at 180°C (360°F) for 18 minutes
Carrot, Raisin and Walnut Muffins
1 teaspoon baking soda 1 tablespoon warm water 3/4 cup mashed banana or unsweetened applesauce 3/4 cup oil 2 eggs 1 teaspoon vanilla essence 3/4 cup wholemeal self-raising flour 3/4 cup plain white self-raising flour 1/2 teaspoon salt 1 cup grated carrot 3/4 cup walnuts (extra whole piece for decoration) 1/4-1/2 cup raisins
Instructions:
Dissolve baking soda in warm water
Beat sugar, oil and eggs
Add dissolved baking soda and vanilla. Mix well
Add flour and salt. Mix until moistened
Stir in grated carrot, nuts and raisins
Decorate the tops of each muffin with a walnut
Bake at 190°C (375°F) for 15-20 minutes
More Carrot Recipes
Curried Carrot Soup