Carrot Muffins
These delicious muffins are packed with plants. They make a fantastic breakfast or snack.
Servings:0
Ingredients
The chia "egg"
- 2 tbsp Chia seeds
- 5 tbsp Water
Activated baking soda / bicarbonate of soda
- 1 tbsp Warm water
- 1 tsp baking soda/bicarbonate of soda
The rest of the batter
- 200 g White sugar
- 160 g Vegetable oil of your choice
- 1 tsp Pure vanilla extract
- 150 g White or whole spelt flour
- 50 g Rice bran you can use oat, wheat, or spelt bran if you cannot get this
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 handful Walnut pieces
- 90 g Grated, raw carrots
- 1 handful Raisins or sultanas
Instructions
Make the chia egg
- Combine the chia seeds and the water in a little bowl and stir. Set aside for 5-10 minutes whilst the chia seeds swell. If you do not have any chia seeds, you can substitute with 2 eggs.
- Preheat the oven to 190 degrees C.
- Grease a 12 hole muffin tin or line the holes with muffin papers.
Activate the baking soda / bicarbonate of soda
- Measure the warm water into a small bowl. Stir the baking soda / bicarbonate of soda into the water to dissolve it.
Prepare the batter
- Beat together the sugar, oil, and the soaked chia seeds.
- Add the dissolved baking soda and the vanilla and beat again.
- Add the flour, salt, and baking powder. I always push the baking powder through a fine sieve or tea strainer to get out all the lumps. Mix this by hand until the batter is just blended together. Don't over mix.
- Add the grated carrots, nuts and raisins and gently incorporate them.
- Divide the batter evenly between the space in the muffin tin.
- Pop in the oven and bake for 20 minutes.
- Remove from the oven when the tops of the muffins are dry and firm to the touch.
- Remove from the tin and cool on a wire rack.