It’s Sweet Tooth Tuesday: Healthy Carrot Muffins
Luckily I’m married to the Hubs, he is a wizard in the kitchen, the Creole Kitchen that is. He’s the type of man who is cooking with his heart, he never uses a cookbook, he just assembles what we have in the house and the outcome is always perfect. Ok, maybe a tick on the spicy side and he had to change this habit because of ‘Timan’. Every time he’s off, it’s my man who is preparing the dinner and I get to do the dishes. Fair trade.
Let me get this straight, I’m not the natural-born cook, but I do have a sweet tooth. I like sweets, cookies, cakes, pies, you name it.
Since ‘Timan’ is with us I try to make ‘healthy’ sweet things. But I shouldn’t worry too much because neither the tot, nor the hubs go for sweets the way I do. Hmm, I don’t have a problem with this. 🙂
‘Timan’ likes to help though, something else to keep him busy for a while. And he’s right under my eyes, no way he can get into trouble.
Today I’m sharing with you one of the muffin recipes I picked up somewhere in the past, I have no idea where and when, I guess I have changed it a little too. I love to do muffins because they only take about 20 minutes in the oven, so I get to eat them soon.
Healthy Carrot Muffins
1 cup (125gr) flour – 1/2 whole meal flour, 1/2 all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (90gr) brown sugar – loose (or a little less, depending on your sweet tooth)
1 tsp ground cinnamon
3 1/2 oz (100ml) oil, pick a ‘healthy’ one
1/2 tsp vanilla extract
1 cup shredded carrots (2 medium carrots)
1/4 cup sultanas (optional)
Preheat oven to 180C/350F/Gas 3-4
Sift together dry ingredients, stir to combine.
Beat egg, oil and vanilla extract, add carrots and sultanas and stir to combine (usually I skip the sultanas).
Gradually fold in dry ingredients, don’t overmix.
Bake in a greased medium size 6-hole muffin tin for 20-25 minutes.
Let cool for at least 5 minutes before taking out of the tin. You can store them in an airtight container for up to five days.
Put your airtight container in the fridge for a couple of hours and the muffins taste divine. It’s the same thing as with carrot cake that tastes better the day after.
Enjoy. And in case you want to be a little naughty, have them with vanilla ice cream or whipped cream.
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