Carrot and Almond Muffins |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 15 |
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I had some lonely carrots in the fridge who were crying desperately, waiting to be used, so I just had to make up this recipe in a hurry to comfort them...(;>)! Ingredients:
3/4 cup pureed cooked carrot |
1/4 cup sunflower oil |
1/2-3/4 cup brown sugar (depending on how sweet you want them to be) |
3/4 cup low-fat plain yogurt |
3/4 cup orange juice |
1/3 cup walnuts, finely chopped (but not ground) |
1/2 cup almonds, finely chopped (but not ground) |
1/2 orange, rind of, grated |
1 dash cinnamon |
1 teaspoon vanilla |
2 drops almond essence |
2 cups self-rising flour |
1/2 cup whole wheat flour |
1/4 teaspoon baking powder |
Directions:
1. Preheat oven 180°C, grease muffin pans or line them with paper cups.
2. In a bowl mix well wet ingredients (carrot puree through to almond essence).
3. Fold in dry ingredients all at once, taking care not to overmix.
4. Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.
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