Carrot & honey muffins
vegetarian
( Serves 8)
Cooking Time: 15
Ingredients
- Plain flour 75 grams/ml
- Wheat and Rye 30 grams/ml
- Eggs 60 grams/ml
- Honey 70 grams/ml
- Milk 70 grams/ml
- Dried vine fruits 40 grams/ml
- Vanilla essence 5 grams/ml
- Cinnamon 5 grams/ml
- Mixed spices 5 grams/ml
- Ginger 5 grams/ml
- Carrots 160 grams/ml
- Rapeseed (Oil) 60 grams/ml
Instruction
methods
- preheat oven to 200 C and line a muffin tray with 8 paper cases
- add the flours, spices and 1/2 tsp each of bicarb and baking powder to a bowl.
- Stir in raisins
- grate the carrot and add to the bowl
- melt the honey and add to a small bowl with 1 whisked egg and the vanilla essence and milk and oil
- mix well and fold into the flour mixture
- divide between the cases and bake for 12-15 mins
- drizzle each muffin with runny honey or icing
Extra Notes
Instagram Tags
@sophie.coxon
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