Carrot And Molasses Muffins Recipe
Ingredients
250g (9oz) finely grated raw carrots or 450g (1 lb) mashed cooked carrots
450g (1 lb) wholewheat pastry flour
100 g (4oz) soya flour
1 teaspoon ground cinnamon
400g (14 oz) chopped dates
200g (7oz) chopped nuts (optional)
125ml 4 fl oz) molasses
175m (6fl oz) oil
4 tablespoons water
Directions
Preheat the oven to 180°C/350°F/Gas mark 4.
Combine the raw or cooked carrots, flours, cinnamon, dates, and nuts, if using.
Mix the molasses, oil and water in a separate large bowl.
Add the molasses and oil mixture to the carrot mixture and fold together quickly until all the dry ingredients are moistened and evenly mixed.
Spoon into greased muffin tins and bake in the oven for 20-30 minutes, until a fine skewer or fork inserted into the centre of a muffin comes out clean.
Combine the raw or cooked carrots, flours, cinnamon, dates, and nuts, if using.
Mix the molasses, oil and water in a separate large bowl.
Add the molasses and oil mixture to the carrot mixture and fold together quickly until all the dry ingredients are moistened and evenly mixed.
Spoon into greased muffin tins and bake in the oven for 20-30 minutes, until a fine skewer or fork inserted into the centre of a muffin comes out clean.
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