Carrot muffins without refined sugar

Season all year

From the garden carrot, oranges

Type baked goods

Serves/ makes 18 pieces

Difficulty medium

Recipe​ source Katrin Hitzbleck, Doreen Baumann

EQUIPMENT
stick blender measuring spoons grater, small and large

measuring cups wooden spoon bowl, small and large

muffin tray spatula muffin paper cups

peeler small knife juicer

INGREDIENTS
3 small carrots 2 cups wholemeal flour

20 dates, soaked 1 teaspoon baking powder

60 gr soft butter 1 teaspoon cinnamon

2 eggs ½ cup sultanas or raisins

150 ml orange juice ½ cup chopped nuts or seeds

Doreen Baumann - G2T - 1

WHAT TO DO

● Preheat oven to 180 ℃.

Soak dates in hot water to soften for 5 minutes.
Set up the stick blender.
Line muffin tins with paper cups.

● Wash and grate the carrots.

Wash, zest (using the small grater) and juice the oranges.

● Add dates and orange juice to a medium size mixing bowl and blend with the
stick mixer until smooth. Add butter and eggs to the bowl and blend until creamy.

● In a large bowl mix the dry ingredients (flour, baking powder, cinnamon).
Add raisins, nuts and carrots and mix well.

● Make a well in the centre, pour the wet ingredients into the dry and mix with a big
spoon, just until combined (a few lumps are ok).

● Half fill the muffin cups and place into the hot oven. Bake muffins for 13 minutes,
or until the muffins are golden on top and a toothpick inserted into a muffin
comes out clean.

● Remove from oven and place on serving plate. Serve warm or at room
temperature.

Doreen Baumann - G2T - 2