In my post last night I mentioned baking carrot cake muffins. We have been munching on them all day and they are delicious, so here is the easy peasy recipe. I have other vegetable based recipes which I will share with you another day.
175g wholemeal self-raising flour
75g dark brown sugar (muscavado)
2 tsps baking powder
1 tsp vanilla extract (in liquid form- I use Neilson Massey which I think is the best, extract not essence)
225g grated carrot (on average 3 large carrots)
A handful of sultanas if you like them
120ml rapeseed or sunflower oil
small pinch of nutmeg or ginger, to flavour
* Preheat your oven to 180 degrees/350F/Gass Mark 4
* Sift the flour into a large mixing bowl, then add the sugar and the baking powder
*Whisk the eggs and add them to the flour mixture together with the vanilla extract, the grated carrot and the oil and spice flavouring. Mix thoroughly, making sure all the flour has been taken up by the mixture. (I also sometimes add a handful of sultanas which adds a lovely texture and sweetness)
*Line a 12x cup cake or muffin tray with paper cake liners (I usually use muffin cases, but standard size fairy cake cases are fine. We used mini cases today which are lovely bite size cakes)
*Spoon your mixture evenly into the cases and bake for 25 minutes if using muffin cases, 20 minutes for fairy cases and around 18 minutes for the mini cases. Keep an eye on them and always test with a sharp knife to see if they are cooked. If the knife comes out wet put them back in the oven. If it is clean they are cooked and place them on a cooling rack.
*Serve them hot or cold, with or without natural yoghurt, ice cream or creme fraiche. Eat them for breakfast, lunch or dinner or as a snack. I promise they will not last much longer than a day!!!