Need a delicious treat this week? Why not try making some carrot and cinnamon muffins sprinkled with currants!
These scrumptious delights are healthy, sweet, come with a punch (of spice), and are really simple to make.
THE INGREDIENTS LIST:
9.85ml cinnamon (depending on desired taste)
150g carrots (about 1 1/2 cups)
270g self raising flour
1 egg, lightly beaten
Preheat oven to 200c – grease twelve cup capacity muffins holes.
Chop carrot and grate.
Sift flour into a bowl and then combine butter, egg and milk in a jug (heat butter first) and mix well.
Next pour onto the flour and stir gently until almost combined.
Fold in carrot and cinnamon and spoon mixture into muffin holes.
Bake for about 15 minutes or until a skewer inserted into the centre comes out clean.
THE FINISHING TOUCHES:
To serve you can sprinkle with some more nutmeg or cinnamon, cottage cheese frosting,
nuts (eg: walnuts or pecans taste good with carrots and spices), or simply eat as they are!
Here’s some pictures I’ve found from other chefs and cooks to spark some inspiration!
Some walnut decorated carrot muffins from http://thebubblybaker.com
And some delicate cupcakes from http://zoebakes.com/
Or some creamy cheese frosted ones from http://thecupcakeblog.com
Here’s a snap I took of my batch before baking them :
Feel free to leaves your thoughts on carrot muffins below and share what you like to serve with them!
Stay tuned for more recipes and yummy snacks ideas coming your way soon! 🙂
Daisy Chain Daydreams
This recipe was found on food.com and the url to the recipe I adapted into my own is: