August 19th • Posted in Recipe
If there’s one thing I start missing when around the last month of summertime, that is surely baking. With the heat calming down slightly, this last week saw a couple of nostalgic baking sections, doing my favourite thing of them all: testing and trying new recipes!
This one was firstly properly put to the test last week by my mum, and, based on my grading scale of how well and quickly they went down, these were on top of the list of new recipes we should have made again! It’s basically incredible how these little carrot bites maintain a sort of gooeyness and softness even if they’re made of whole wheat flour – you can’t even tell! And I’m such a fan of the combination of carrot + chocolate..! They make for the perfect healthy but indulgent afternoon treat, that’s for sure!
Doses for 12 medium-size muffins…
- For the base...
- 3 medium carrots
- 110g vegetable oil
- 3 eggs
- 150g raw brown sugar
- 90g rice flour
- 150g whole wheat flour
- juice of 1 lemon
- 1/4 teaspoon baking soda
- For the glaze...
- 50g dark chocolate
- 1 tablespoon raw brown sugar
- A splash of water
01 :: Preheat the oven to 170°C.
02 :: Wash thoroughly and peel the carrots, then ruffly chop them into pieces and place them in a food processor together with the vegetable oil and eggs. Then blend until smooth.
03 :: In a large bowl, sift the flours and add the sugar and give them all a nice stir. Pour the carrot mixture in and stir nicely again. If too sticky, add a splash of water - the mix should be quite runny.
04 :: In a glass, squeeze one lemon and add the baking soda. Use a teaspoon to quickly stir, allowing the mixture to rise and create bubbles. This will create a sort of instant baking yeast that will keep your muffins soft and chewy but will make them rise extremely nicely!
05 :: Pour the baking soda and lemon mixture into the muffin batter and stir well. Spread the batter into 12 medium muffin moulds or paper cups and bake in the oven for 35 minutes.
06 :: Check with a fork the middle of one muffin before removing them from the oven. Then leave them cool down completely before moving on with the glaze.
07 :: In a saucepan, melt down the chocolate with the sugar and a splash of water until nice and runny. Use a spatula to spread the chocolate glaze on top of each carrot muffin, garnish with nuts, granola or chocolate chips and then pop them all in the fridge until the chocolate has hardened completely.
08 :: Remove from the fridge 5-10 minutes before serving and enjoy!
I can already picture myself enjoying these all autumn long – but they make for the best summertime afternoon treat as well, if eaten still cold and paired with freshly made chocolate milkshake 😉
Let me know if you give them a go! x