Well, winter has arrived, we’re all wrapped up in coats, scarves and gloves have been dusted off, we even had snow! Of course, this means that in the vegetable box there are a lots and lots of carrots, onions and potatoes. This is no bad thing, I love carrots. The thing is, they seem to be going limp disappointingly quickly, which again isn’t exactly a disaster, carrots roast up so well, especially in a soup, maybe with some lentils?
This time though, I decided carrot cake was the way to go, I started off with this carrot cake recipe intending to make muffins, but then as I started, I kind of got carried away, adding some plump juicy raisins, walnuts and oats for texture, a grated apple because, well, why not? So, what came out of the oven wasn’t exactly carrot cake, but still delicious in a plainer sense, more something I can carry out the door with me in the morning to munch on on the tube, feeling a teeny bit healthy, well… all those oats, walnuts, carrots and apples!
Makes 12-15 muffins
250g sugar
200g flour
100g oats
1tsp salt
2tsp cinnamon
1 tsp bicarbonate of soda
250ml oil
4 eggs
3 medium carrots, grated
1 apple, grated
100g walnuts, chopped
100g raisins
- Boil the kettle and cover the raisins with the hot water in a bowl.
- Meanwhile measure out the sugar, flour, oats, salt, cinnamon and soda in a large bowl.
- Add the oil and whisk well to combine.
- Crack the eggs in and whisk.
- Drain the water off the now plump raisins, add to the batter along with the carrots, apple and walnuts. Stir well.
- Spoon the mixture into the muffin cases, bear in mind that the mixture doesn’t rise an awful lot so you can fill the cases at least 2/3 full.
- Bake at 180C for about 20mins until golden and a skewer comes out clean.
YOU MIGHT ALSO LIKE...