Carrot and Olive Oil MuffinsThis recipe makes about 12 muffins depending on what size cases you're using.
You will need:
- 150ml olive oil
- 90g brown or caster sugar (I used golden caster)
- 1 egg
- 4 tablespoons milk
- 225g carrot, roughly grated
- A handful of sunflower seeds
- A handful of flaked almonds
- 150g whole flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
Get a muffin tray ready, line it with paper cases. Preheat your oven to 190°C.
Put the oil, sugar and egg into a bowl and mix together, then add the carrot, milk, sunflower seeds and almonds. Stir the mixture well.
So that's your wet ingredients out of the way. In another bowl combine the flour, baking powder, cinnamon, coriander and salt. Now for the fun part, introduce the two, don't be too formal about it. Pour in the ingredients from the wet bowl and stir lightly, until just combined. You don't want to knock the air out of this mixture, you want to hardly stir at all.
Pop a couple of spoonfuls of mixture into each muffin case. I filled mine level with the top of the case as they don't rise very much. I had visions of it overflowing everywhere as it cooked, this didn't happen. Cook for 30 - 35 minutes, you're looking for them to rise and spring back lightly when pressed. For extra security I also stuck a skewer in the middle of the largest one at this point to see if it had cooked through. If the skewer comes out clean then they're done. Remove them from the oven and let them sit in the tray for about 10 minutes before moving to a cooling rack.