Whenever I buy carrots I always prefer to bake with them than to cook with them. I usually make high fibre muffins as they make for a quick breakfast, tea time snack and a lunchbox filler. With everyone trying to eat less sugar, these reminded me of carrot cake but without any of the guilt. If you would like to make these more indulgent make a cream cheese frosting and spread over the top!
Ingredients:
- 1.5 cups self-raising bran enriched flour
- 1/2 tsp bicarb or baking powder
- 1/2 tsp ground cinnamon
- 1/3 cup xylitol or any equivalent sweetener
- handful sultanas
- handful of toasted pecan nuts, chopped
- 2 x small carrots, grated
- 2 eggs
- 1/3 cup canola oil
- 1/2 cup milk
Method:
- Mix all the dry ingredients together including the grated carrot.
- In a separate bowl combine all the wet ingredients and whisk well.
- Make a well in the centre of the dry ingredients and add the egg/milk/oil mixture.
- Fill muffin cups until 3/4 full.
- Bake at 180°C for 15 – 20 minutes until a knife or cake tester comes out clean.
Tips:
You can substitute the xylitol for sugar, you could even substitute the sultanas and pecan nuts for whatever you have. Raisins and walnuts will also do. This is what I had on hand. I used Sasko Bran Rich Self-Raising flour.
