I had these skinny carrot muffins every single day for 3 weeks. If not for breakfast then certainly for a snack. And a few times for an after supper treat.
But this story started a while back when the farm shop had huge special offer on carrots. I mean huuuuuuge. Plus I was rather hungry at the time so I somehow found myself with five kilos of carrots. Yeap. OH’s eyes almost popped out when I got home because 5 kilos is a bit excessive even for me. But then I listed all the things I would make including left over turkey chilli and the curried carrot soup I featured a few weeks back and he was in. Well let’s just say we have been a rather carrot centric household these past few weeks – but no one is complaining.
I have been working on a low fat carrot muffin recipe since I have been eating these a lot and I am pleased with the results. Replacing some of the vegetable oil with pear nectar from Jus de Pommeraie works very well and the muffins are still moist enough. And they are still sweet enough even with the lower amount of sugar. It is now my base muffin recipe and it is as simple as throwing in some nuts or fruits to make them that little bit different.
And even better is that these are very easy to make. You don’t need to peel the carrots and everything gets done in the food processor in less than 10 mins whilst mini chef gets to do the important task of switching it on and off.
Also please do check out these Gluten Free Zucchini Muffins for more muffin recipes.
- 400 g carrots chopped into big chunks
- 275 g brown sugar
- 4 large free-range eggs
- 300 g plain flour unsifted
- 2 heaped tsp baking powder
- 1 /2 tsp ground ginger
- 1 - 2 tsp ground cinnamon
- 1/2 tsp vanilla or zest of 1 orange
- 80 ml vegetable oil Hillfarm extra virgin rapeseed oil
- 80 ml pear nectar Jus de Pommeraie
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Line your muffin tins with the muffin cases.
- Whizz the carrots in a food processor until they are finely chopped.
- Add in the sugar and eggs and whizz till mixed.
- Add in a pinch of salt, the flour, baking powder, ginger, cinnamon, vanilla (or orange zest), rapeseed oil and pear nectar and whizz again until just combined. Make sure not over mix the batter.
- Fill the muffin cases with the batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
- Let the muffins cool a bit on a wire rack before serving ( after you have tasted one or two of course).