It wouldn’t be Monday without a muffin even if it is rather late in the day.
Winter has arrived with a vengeance lately. None of us wanted to get out of bed this morning to face the cold icy day but alas it had to be done. It was the idea of baking a carrot cake muffin that made me climb out from under the duvet. Cheerfully orange and spicy these didn’t disappoint. They were a perfect treat for the wee one just don’t mention the hidden veg!
The only thing I would do to improve them is to use wholemeal or spelt instead of rice flour. That said they do make a delicious gluten free treat.
Carrot Cake Muffins
- 2 1/3 cup rice flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1 tsp mixed spice
- 3/4 cup milk
- 3/4 cup sunflower oil
- 1 egg
- orange zest
- 1/2 cup golden syrup
- 3 carrots, peeled and grated
- 1/2 cup sultanas
- 1/2 cup pecans, chopped
Preheat the oven to 180C. Put paper cases into a muffin tin.
Mix together the dry ingredients. In another bowl, mix together the wet ingredients. Pour the wet mixture into the dry and then fold in the chunks.
Divide the mixture into muffin tins and bake in the oven for around 25 minutes until golden and firm. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.