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Monday, October 8, 2012

Spiced carrot muffins

I woke up this morning wanting carrot cake. And we actually had some carrots in the fridge, so it seemed like a realistic desire to fulfill. I haven't made carrot cake in ages (my go-to is the Delia recipe), but didn't really feel like the whole, cakey, sugary shebang, so decided to go for lots of spices, adapting this recipe, instead.

(makes 12)

1 1/4 cups wholemeal flour
1 1/4 cups plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
1 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
2 tbsp ground linseed mixed with 5 1/2 tbsp boiling water
1/2 cup brown sugar
1/3 cup veg oil
1 1/3 cups almond milk mixed with 1 1/2 tsp cider vinegar
1 tsp vanilla essence
1/3 cup golden raisins mixed with a little flour
1/3 cup chopped pecans
1 1/2 cups grated carrot

Heat the oven to 375F. Prepare muffin tins.

Mix the flours, baking powder, bicarbonate of soda, spices and salt in a large bowl with a fork.

In a separate bowl, beat together the linseed mixture, sugar, oil, milk mixture and vanilla. Add the wet to the dry and mix until just combined. Fold in the raisins, pecans and carrot in the final strokes.

Spoon into muffin cups. Bake for 25 minutes until lightly browned and a skewer comes out clean.
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