Carrot and Almond Muffins
photo by AdriMicina
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
15
ingredients
- 177.44 ml pureed cooked carrot
- 59.14 ml sunflower oil
- 118.29-177.44 ml brown sugar (depending on how sweet you want them to be)
- 177.44 ml low-fat plain yogurt
- 177.44 ml orange juice
- 78.78 ml walnuts, finely chopped (but not ground)
- 118.29 ml almonds, finely chopped (but not ground)
- 1 orange, rind of, grated
- 0.25 ml cinnamon
- 4.92 ml vanilla
- 0.13 ml almond essence
- 473.18 ml self-rising flour
- 118.29 ml whole wheat flour
- 1.23 ml baking powder
directions
- Preheat oven 180°C, grease muffin pans or line them with paper cups.
- In a bowl mix well wet ingredients (carrot puree through to almond essence).
- Fold in dry ingredients all at once, taking care not to overmix.
- 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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RECIPE SUBMITTED BY
I live in a tiny flat in the center of Milan with my sweet dachshund dog named Penelope (Penny). I'm a doctor specializing in family medicine, though everybody tends to think I'm the nurse or the assistant, or perhaps even a student since I tend to look a lot younger than I am....everybody tells me I'm going to appreciate it, but for now I still find it a little annoying!!
I've always loved cooking, when I was a child I wanted to be a patisserie cook (not sure the word is correct...), and I still can't understand how I got to be a doctor instead...anyway I still enjoy cooking at any time, and cooking for friends and family (Penelope included) is my weird way to show them my love (;P)