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Carrot & winter-spiced breakfast muffins
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100g white spelt flour
100g wholegrain spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
50g porridge oats, plus
15g extra for the tops
150g light soft brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
Whole nutmeg, for grating
90ml vegetable oil
50g Koko Plain
2 large eggs
200g carrots, peeled and coarsely grated
Finely grated zest of 1 orange
1 Preheat the oven to 200°C/gas mark 6. Line
a 12-hole muffin tray with muffin cases. Soak the sultanas in a small bowl filled with boiling water for 5 minutes, to plump up. Drain and place to one side on a plate lined with kitchen paper.
2 Add the flours, baking powder, bicarbonate of soda and 50g oats to a large bowl. Fold in the sugar, cinnamon and ginger. Grate about half a nutmeg into the mixture.
3 In another bowl, whisk the oil and Koko together. Add the eggs and whisk them in. When just combined, fold this wet mixture into the flour mix. Fold in the carrots, orange zest and sultanas. Divide the mixture evenly between the 12 muffin cases. Sprinkle the remaining oats on the tops.
4 Bake for 20 minutes or until the tops are golden and a cocktail stick inserted into the middle of a muffin comes out clean. Leave to cool in the tin for 5 minutes, then cool the muffins in their cases on a wire rack. Delicious served warm.
Typical values per serving:
This recipe was first published in January 2020.