Tuesday, 18 November 2014

Another great muffin

This morning I woke up to yet another morning of not having prepared the kids lunches the night before. We've had a busy weekend and there was none of our usual Sunday baking and food prep for the week. Fortunately the two boys were already up, dressed and fed. Baby P was sound asleep after her 5am feed and play. 

I made myself a double shot soy flat white and stared into the cupboard. It was bare. Well, full of food but bare of home baked goodies. This is what I created, from scratch off the top of my head, and they are delicious!

Carrot cake muffins

2 cups of spelt wholewheat flour
1.5 teaspoon baking powder
1 teaspoon baking soda
3/4 cup brown sugar
2 teaspoon cinnamon
1 teaspoon vanilla bean extract
2 eggs
200ml coconut oil
1 large carrot, 2 purple carrots, coarsely grated

Preheat your oven to 180 degrees and prepare your muffin tins.
Sift all your dry ingredients into a bowl and stir through sugar. 
In another bowl, whisk eggs, oil and vanilla. Stir in carrot.
Fold dry ingredients into wet ingredients, being careful not to over mix.
Spoon mix into muffin tins, bake for 25 minutes.

These taste so good! Moist muffins, crunchy tops, so yum and easy to make.

Nic Nurtures x

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