Recipes

NADIA'S ORANGE, CARROT, HONEY & PUMPKIN SEED MUFFINS

Posted On: 2015-08-17 08:34:33

INGREDIENTS:

3 free-range eggs

¾ cup oil (e.g. coconut oil, grapeseed oil, canola oil) or melted butter

¾ cup liquid honey

1 very ripe banana, mashed

1 teaspoon vanilla essence

2 medium-sized carrots

1 teaspoon baking soda mixed with 1 tablespoon warm milk

Finely grated zest of 2 oranges

2 cups self-raising flour (use gluten-free if you need to)

1½ teaspoons mixed spice

½ cup desiccated coconut

¼ teaspoon salt

½ cup pumpkin seeds

½ cup sunflower seeds

DIRECTIONS:

Preheat the oven to 180°C.

In a large mixing bowl, whisk the eggs, oil or butter, honey, mashed banana & vanilla together.

Grate the carrots directly onto a clean tea towel, then wring the tea towel to squeeze out the excess moisture.

Stir into the mixing bowl 2 loosely packed cups of carrot, the baking soda mixture & the orange zest.

Sift the flour & mixed spice into the wet ingredients & add the coconut, salt & seeds.

Stir into the wet mixture, being careful not to over-mix (to avoid tough muffins).

Line a large 12-pan muffin tin with paper cases & spoon the batter into the cases, dividing equally.

Bake for 25-30 minutes or until the tops of the muffins spring back when gently pressed.

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