Carrot Muffins (The kids favourite!)

Week 8 of lock down and its starting to look a little bit like we used to! The kids are back at school one day a week and people are slowly returning to the office. So I turned my mind to easy snack foods which are super delicious and healthy. The first that came to mind was my long-standing recipe for carrot muffins, a firm favourite in my household! These muffins are moist and sweet and exceptionally easy to create. Enjoy!

Benefits of this recipe:

Carrots – well what can I say? Carrots are full of betacarotene (vitamin A), vitamins C and K, fibre, potassium and antioxidants. These wonder vegetables boost the immune system, regulate blood pressure, reduce cholesterol levels and are amazing for eye and skin health. With a natural sweetness, they are popular with the young and old alike!

Butter (not margarine) - butter is made from churning milk or cream. It is much less processed than margarine! Butter’s high fat content gives baked goods their texture. It is all about balance! Margarine may be lower in saturated fat, but it contains harmful trans fats and additives that the body finds it hard to metabolise.

Wholemeal spelt flour – Spelt is an ancient grain related to wheat which is more easily digested (water soluble). It is high in fibre, vitamins B1, B2 and B3 as well as manganese and magnesium and is low GI. Its tougher husk protects the nutrients inside. Spelt has a nutty, slightly sweet flavour.

Rapadura sugar - not as heavily processed as white sugar. It is made by evaporating the water from cane juice, thus retaining the molasses and high mineral content (vitamin C, iron and magnesium). It has a natural caramel taste and grainy texture and is low GI.

Cinnamon – high in antioxidants and anti-inflammatory, lowering blood sugar and having a powerful anti-diabetic effect. Cinnamon boosts the immune system as it is rich in antioxidant polyphenols and proanthocyanidins.

Nutmeg – is a calming food which is good for sleep and is also known to reduce digestive discomfort. Nutmeg is a wonder nutrient also used for pain relief, to strengthen cognitive function, to improve skin health and boost the immune system. Natural oils found in nutmeg have anti-bacterial and anti-inflammatory properties which makes them great for treating oily skin, acne, shrinking pores and brightening skin.

Ingredients:

(makes 12)

170g butter (organic, at room temperature)

100g rapadura sugar (dark brown sugar)

1 egg (organic, at room temperature)

1 tbsp water  225g carrots (organic, grated)

140g spelt flour (organic wholemeal if you can)

1 tsp baking powder (gluten free if you can)

½ tsp bicarbonate of soda

1 tsp ground cinnamon (organic would be great)

¼ tsp ground/grated nutmeg (organic)

½ tsp salt

Method:

1. Preheat oven to 180C. Grease a 12 hole muffin tray or line with cupcake cases.

2. Cream the butter and sugar until light and fluffy.

3. Beat in the egg and water. (with a small amount of the sifted flour to avoid curdling of the mixture).

4. Stir in the carrots.

5. Sift over the remaining flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Stir to blend.

6. Spoon the mixture into the prepared tray, filing the cups almost to the top.

7. Bake until the tops spring back when touched lightly, about 35 minutes.

8. Let stand 10 minutes before transferring to a rack to cool.

9. Store in an air tight container for up to 7 days (if they last that long!).