I’ve had some really big carrots (5-6 cm in diameter at the big end!) in my vegetable drawer lately and there are only 2 ways I can think of dealing with this particular problem. The first is to make carrot soup and the second is to grate the carrots when the possibilities could include carrot salad, coleslaw, carrot cake and carrot pudding. I really wanted to make a carrot cake, but had to settle for second best, namely Carrot Muffins. I have made these muffins several times and always been a bit disappointed with the results. This time, I adjusted the spices a bit and I’m pleased with how they turned out. I think a dollop of cream cheese icing would make them even better, but as cream cheese is a rare item in our fridge, I had to settle for Carrot Muffins without any additions or adornment and just as well as Adrian assures me they would be the worse with cream cheese icing on top.
Sahel Family Rating: ***
Makes 12 muffins
320 ml grated raw carrot (about 2-3 peeled carrots)
1 small apple, peeled and grated
175 g flour
150 g white sugar
2.5 ml bicarbonate of soda
5 ml baking powder
1.25 ml salt
7.25 ml mixed spice
1.25 ml ground cinnamon
1.25 ml ground nutmeg
125 ml desiccated coconut
2 large eggs
125 ml sunflower oil
2.5 ml vanilla extract
Preheat oven to 180°C. Place paper liners in 12 muffin cups.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, bicarbonate of soda, baking powder, salt and ground spices. Stir in the coconut.
In a separate bowl whisk together the eggs, oil and vanilla. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.
Adapted slightly from Joy of Baking.com