Carrot breakfast muffins

Name: Carrot breakfast muffins
Total time: 2700 s
Yield: 12 pcs
Cuisine: British
Ingredients: 2 eggs; 100 g dates syrup (or maple syrup or honey); 100 g margarine or butter melted; 190 g grated carrots; 20 g brown sugar; 120 g oat flour (make it by blend oats in high speed blender); 80 g oats; 1 tsp vanilla extract; 1 tsp cinnamon ground; 0,5 tsp nutmeg; 2 tsp baking powder; 3/4 tsp baking soda; 0,5 tsp salt; 50 g raisin; 50 g nuts of choices

Churiel @churiel

Sweden

These muffins are light in texture. Perfect for to go breakfast. The dates syrup give the beautiful brown color but you can substitute it with maple syrup or honey. Adjust the amount of brown sugar to your liking of sweetness. Enjoy!

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Ingredients

45 minutes

12 pcs

Wet ingredients
2eggs
100 gdates syrup (or maple syrup or honey)
100 gmargarine or butter melted
190 ggrated carrots
20 gbrown sugar
Dry ingredients
120 goat flour (make it by blend oats in high speed blender)
80 goats
1 tspvanilla extract
1 tspcinnamon ground
0,5 tspnutmeg
2 tspbaking powder
3/4 tspbaking soda
0,5 tspsalt
50 graisin
50 gnuts of choices

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Steps

45 minutes

1

Preheat the oven to 180deg C
2

Wet ingredients: whisk the eggs for about 15 seconds and add the remaining wet ingredients. Stir until well combine.
3

Dry ingredients: combine all the dry ingredients.
4

Combine both wet and dry ingredients, mix until everything well incorporated. Don't over mixed it.
5

Pour it to the muffin pan and bake for 25 minutes. Do the toothpick test.