Midas Carrot Muffins
- 1 ½ cup flour of choice
- 3 tbsp chia seeds
- ¼ tsp salt
- 2 tsp baking powder
- ¼ tsp baking (bicarbonate) soda
- 1 tsp pumpkin spice (cardamom, cinnamon, nutmeg, clove)
- 1 handful chopped dates/currants/raisins or other dried fruit
- ½ cup walnuts (optional)
- 2 tbsp B-well Thick & Creamy Mayonnaise
- 1 cup carrots, grated
- ⅓ cup maple syrup
- ¼ cup coconut, shredded
- 1 tsp turmeric powder / thumbnail amount knob of peeled fresh turmeric
- 1 cm piece fresh ginger, peeled
- 1 pinch ground black pepper
- 1 tsp vanilla extract
- 1-2 tsp sugar for sweeter (optional)
- 3 tsp lemon juice
- ½ cup milk of choice (almond/oat/soya)
- chia seeds and coconut, topping
- Preheat the oven to 180֯ C. Line a muffin pan or use B-well Canola Baking Spray and set aside.
- In a bowl, mix the dry ingredients. Fold in dates, currants or other dried fruit.
- In another bowl or a cake mixer, combine all wet ingredients until well combined and the syrup is diluted.
- Mix the wet and dry ingredients until just about combined. If too runny, add a few extra Tbsp of flour. Pour the batter into muffin pan. Garnish with chia seeds, coconut and nuts.
- Bake for 25-28 min. Cool for 5 min, then serve. Cool completely before storing (on the counter for the day, in the refrigerator for up to 5 days).
To Bake into a Loaf
- Add the batter to a 20 x 12 cm or smaller loafpan. Bake for 50-55 min (test with toothpick).
- Turmeric: Natural anti-inflammatory, immune supporting.
- Ginger: Natural anti-bacterial, anti-fungal, anti-inflammatory.
- Carrot: Beta-carotene antioxidant, vitamin A precursor, immune boosting.
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