Carrot & Cinnamon Muffins

I know, I know, cake again! Sorry! I will get something savoury on here again soon – am in fact working on it ;-) These little fellas proved to be the perfect accompaniment to a game of baseball in the park this weekend, as my friend Maria (seen below) demonstrates. As cakes go these are not the unhealthiest you’ll come across, not too much sugar and a fair dose of roughage.

Inspired by Suverænt Nemt

Makes 10-12 small muffins or 6 in latte glasses

75g hazelnuts
100g butter, melted
200g carrots, grated
1 organic lemon, grated
100g poppy seeds
2 teasp ground cinnamon
250g flour
2 teasp baking powder
100g sugar
2 eggs
200ml milk

Heat oven to 180°C.
Toast the hazelnuts on a frying pan, moving them around all the time. Afterwards rub them in a tea towel to remove the skin. Roughly chop.
Melt the butter and leave to cool slightly.
Mix the hazelnuts, grated carrot, lemon rind, poppy seeds (leaving some for decoration), cinnamon, flour, baking powder and sugar together.
Beat the eggs, the melted butter and milk together and mix slowly with the dry ingredients.
Spoon the muffin mixture into muffin cases or into small latte glasses (filling 2/3 of the way up). Sprinkle some poppy seeds over the top.
Bake in the oven for approx. 20 minutes.

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