Carrot Maple Nut Muffins
When we started selling cupcakes at market stalls around London, we had plenty of early morning starts. We found our muffins were perfect breakfasts for our staff while setting up. This flavour was a special favourite of one of our crew, Tracy, for three reasons: she has a mass of ginger hair, which earned her the nickname 'Carrots', she's Canadian, so has to love everything with maple in it, and she's completely nuts.
IMPORTANT NOTE: THESE MUFFINS WERE INCORRECTLY DESCRIBED AS GLUTEN-FREE IN OUR EMAIL NEWSLETTER OF 23/05/2014. THEY ARE NOT GLUTEN-FREE. APOLOGIES FOR THE INCORRECT DESCRIPTION.
- 560g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 120g dark brown sugar
- 2 tsp ground cinnamon
- 80g of pecan or walnut pieces
- 1 large carrot, grated
- 350ml soya or rice milk
- 320ml light rapeseed oil or other flavourless oil
- 100ml maple syrup
- 2 tsp vanilla
For Maple Cinnamon Glaze - 120 grams Icing Sugar, 2 tablespoons of soya or rice milk, 2 tablespoons of maple syrup, ¼ teaspoon of ground cinnamon.
Preheat oven to 180°C/350°F/Gas Mark 4 and grease or line your muffin trays with muffincases.In a large bowl, mix together the flour, bicarbonate of soda, baking powder, brown sugar, cinnamon and the nuts. Add the grated carrot, soya milk, oil, maple syrup and vanilla. Using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t stir the batter too much – it should still be a bit lumpy. Spoon the batter evenly into your prepared muffin cases.
Bake in your preheated oven for 20-25 minutes. Cool on a wire rack in the muffin trays for 10 minutes.
While the muffins are cooling make the glaze by mixing all four ingredients together in a bowl. If it is too firm for your liking, add a couple more drops of milk; If too runny, add a little more icing sugar.
Spoon a tablespoon of the Maple Cinnamon Glaze on to each warm muffin and then transfer the muffins in their cases to the wire rack and allow to cool completely.