Inspiration for this muffin came from one of my favourite blogs Oh She Glows. My first task was figuring out what ‘whole wheat pastry flour’ was. Google was very helpful and offered the Australian substitution of half wholemeal plain flour and half plain flour.
Carrot and walnut muffins (makes 12)
- 1 c wholemeal self raising flour
- 3/4 c self raising flour
- 1/4 c raw sugar
- 1 tbsp flaxseed meal
- 1 tsp (heaped) cinnamon
- 3/4 tsp ground ginger
- 3 ground cloves
- 1/2 tsp salt
- 1/3 c + 2 tbsp rice syrup
- 3 tbsp stewed apricot
- 2 1/2 tbsp olive oil
- 1/2 c coconut milk
- 1/4 c + 3 tbsp water
- 1 1/2 tsp vanilla essence
- 3 medium carrots, grated
- 1/2 c chopped dates
- 1/3 c chopped walnuts, toasted
1. Preheat oven to 200 C. Spray muffin tray and line with patty pans.
2. Mix dry ingredients in a large bowl. Whisk together golden syrup, apricot, milk, water and vanilla in a smaller bowl. Add wet ingredients to dry and fold together until just combined.
3. Fold in carrots, dates and walnuts.
4. Scoop batter into muffin tray – pans will be full to the top.
5. Bake for about 18 minutes at 200 C or until a toothpick comes out clean. Allow to cool for 10 minutes.
The batter for these muffins was so tasty they almost didn’t make it into the oven!
My second batch of muffins I topped with cream cheese icing, cinnamon and a walnut. Not only did it taste delicious but it also improved their appearance!