Carrot & Date Muffins
These moist and delicately spiced muffins combine the sweetness of carrots, dates and sultanas with cinnamon and ginger spice. They are really easy to make, contain no added sugar and each muffin contains 2 portions of your 5-a-day. Also delicious with gluten-free flour.
150g plain flour (if gluten-free; use 130g gluten-free self raising flour)
Pinch of salt
1 tsp baking powder (remove for gluten-free version)
1/2 tsp bicarbonate of soda (remove for gluten-free version)
1 tsp ground cinnamon*
1/2 tsp ground ginger*
360g carrots, coarsely grated
135g dates, very finely chopped - use food processor for best result
20g walnuts, finely chopped
1 egg lightly beaten
75ml light olive oil
*If baking gluten-free, take care that your spices are also gluten-free.
Carrot And Date Muffins
Preheat the oven to 200C/fan 180C/ 400F/ gas mark 5
Place six large muffin cases in a muffin tin
Sift the flour, salt, baking powder and bicarbonate of soda into a mixing bowl. Stir in the cinnamon and ground ginger. Add the carrots, dates, sultanas and walnuts.
Add the egg to the mixture and pour in the oil. Mix quickly just until all the ingredients are combined. Divide evenly between the muffin cases until all mixture is used and the cases are slightly overfilled. Push any exposed sultanas into the batter (they are more prone to burning).
Bake in the oven for 30-35mins or until well risen and golden brown. Ensure the muffins are cooked by testing with a skewer; it will come out clean when they are ready.
Lift out of the tin and leave to cool.