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Dairy-free carrot cake muffins
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3 tbsp golden linseed
300g self-raising flour
½ tsp bicarbonate of soda
1½ tsp mixed spice
150g light brown soft sugar
35g porridge oats
100g walnuts, chopped
1 large orange, zest and juice
150g Stork baking block, melted
200g Alpro Vanilla Soya With Yogurt Cultures
250g carrots, coarsely grated (about 3)
25g icing sugar
1. Preheat the oven to 200˚C, gas mark 6. Line a 12-hole muffin tin with muffin cases. Finely grind the linseed in a coffee or spice grinder, or by hand with a pestle and mortar. Tip into a large bowl and stir in 150ml cold water; set aside for 10 minutes, until thick.
2. Meanwhile, sift the flour and bicarbonate of soda into a large bowl and add the mixed spice and a pinch of fine salt. Stir in the light brown soft sugar, porridge oats, sultanas, ¾ of the walnuts and ½ the orange zest.
3. Once the linseed has thickened, add the melted baking block, vegan soya with vanilla and 50ml orange juice and stir with a spatula. On the fifth turn of the spatula, add the grated carrots and continue to fold until the mixture is mostly even – don’t worry if there are a few dry patches; it’s best not to over-mix it. Spoon into the cases; they will be very full. Bake for 23-25 minutes until golden. Cool on a wire rack.
4. For the topping, stir together the icing sugar, 2 tsp orange juice and the remaining zest. Brush this over the top of the muffins, scatter with the leftover walnuts and leave to set.
This recipe first appeared in Waitrose & Partners Food Baking supplement, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per muffin 1450kJ
This recipe was first published in August 2019.