CARROT AND GINGER MUFFINS

During the dark and long winter days, I mostly stay at home and take up all the hobbies again that fall short during the summer months. These are crafting, knitting and of course baking!

The carrot and ginger muffins are delicious and have a bit more spice to it. I added a little more ginger as I love the heat of this spice. But believe me, it is not too overpowering as it goes nicely with the mild flavours of the nuts and carrots.

For me, this is a little piece of spring in a muffin. 🙂

Ingredients (makes 12 muffins):

  • 200 g Carrots
  • Walnut sized piece of Ginger
  • 2 Eggs (Medium)
  • 125 g Caster Sugar
  • A pinch of Salt
  • 1 Tbsp mixed Spices eg. Cinnamon, Nutmeg, Ginger, Cardamom
  • 1/2 Tsp Ground Ginger
  • 125 ml Sunflower Oil
  • 175 g Flour
  • 4 g Baking Powder
  • 125 g Ground Nuts eg. Almonds or Hazelnuts
  • 2 Tbsp Lemon Juice
  • 85 g Icing Sugar

Preparation:

1. First of all preheat the oven to fan 150 degrees. Wash the carrots and peal them as well as the ginger. Next grate both of them together. I prefer to grate them fine, but if you like it coarse that is okay as well. Now mix the eggs, sugar, salt, mixed spices and ginger for about 3 min with an electric whisk. Add the sunflower oil and whisk again to combine. Mix all the dry ingredients together (almonds, flour and baking powder) and add them to the mixture. Lastly, fold in the grated carrots and ginger.

2. Line a muffin tray with 12 – 24 muffin cases. If the muffin cases are too thin just double line the tray. Add the muffin mixture evenly to the muffin cases and bake the muffins for about 20 min. Insert a skewer after 20 min to check if they are cooked. As the mixture is quite wet due to the moisture of the carrots, you may need to bake them a little longer. Once they are baked take the muffins out of the oven and let them cool for 15 min.

3. After the 15 min cooling time is over, take the muffins out of the tray and let them cool thoroughly for a further 45 min. Mix together the lemon juice and the icing sugar to form a paste that is still runny enough to spread on the muffins, but not too runny that it comes down their side. If you want to decorate them even further you could finish them off with some cute little marzipan carrots on the top.

Just make sure not to eat them all at once.

I love muffins as they are always a nice little treat and I can take them to work easily in a small container.

Enjoy!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s