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INGREDIENTS
1¾ cup gluten-free plain flour 1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg 2 cups grated carrots
½ cup walnuts ( chopped )
⅓ cup extra virgin olive oil or macadamia oil 1 tsp vanilla extract
½ cup maple syrup 2 eggs 1 cup natural Greek yoghurt
½ cup extra walnuts or pecans ( chopped )
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1 . Preheat oven to 180 ° C ( 200 ° C degrees , fan forced ) and grease a muffin tin or line with muffin cases .
2 . Place the flour , baking soda and powder , salt , cinnamon , ginger and nutmeg into a large mixing bowl . Stir to combine . Add the carrots and walnuts and stir gently to combine .
3 . In a separate bowl combine the oil , syrup and eggs . Whisk until combined . Add the vanilla and yoghurt and whisk again for 1-2 minutes or until mixed through .
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4 . Combine the wet ingredients with the dry ingredients and stir gently until just combined .
5 . Divide the mixture between muffin cups or cases . Top with extra chopped nuts and gently push into muffin mixture . Be sure not to fully submerge the nuts .
6 . Place muffins into the preheated oven and bake for 18 minutes or until a skewer inserted comes out clean .
7 . Allow muffins to cool on a wire rack . If you ’ re feeling fancy you could top these with a cream cheese frosting .
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SPRING RECIPES SPRING 2020 |