Like many European Cities (not London, but Paris for instance), many places in Brussels shut during the summer whether for one week or one month. Last Friday, my colleagues and I found ourselves with nowhere to go at lunch. All our regular haunts were shut. In a moment of unity, we all headed to the local mini supermarket which, it appeared, had already been raided by other local office blocks. Our group soon became hungry individuals fighting to find the best possible lunch. In this moment of panic, I picked up carrots and super noodles. It was a bizarre lunch which left me walking home with a bag of carrots on Friday evening.
In a bid to make use of said carrots, I googled a bunch of carrot based recipes and came across the idea of a breakfast muffin with carrots as the main ingredients. The recipe was American and I had to adapt it slightly to suit the contents of my cupboard but here goes. Turn your oven for 200 °C.
260 g of whole wheat flour
300 g of grated carrots
9 g of fresh ginger, grated
15 g of baking powder
8g of vanilla flavouring
1 teaspoon of bicarbonate of soda
40 g of raisins
40 g of sultanas
90 ml of extra virgin olive oil (you can use other oils like coconut oil)
120 ml of maple syrup
200 ml of natural yogurt
2 eggs (regular)
2 teaspoons of ground almonds (optional/can use other nuts)
1 teaspoon (heaped) of ground cinnamon
1 teaspoon of brown sugar (optional)
In a large mixing bowl add the flour, baking power, bicarbonate of soda, vanilla flavouring, ground almond and the cinnamon. Mix together. Then add the grated carrots, grated ginger, sultanas and raisins. Mix well.
In a jug add the olive oil, eggs, maple syrup and yogurt. Mix well. At first the contents will seem separate but whisk well until they form a consistency similar to normal cake mixture.
Gently and slowly add the liquid to the contents of the large mixing bowl, bit by bit, stirring as you go. Once all the contents are added together, mix well.
Then add to your tray (if non-stick don’t forget to grease it up). Optional: gently coat the tops of the muffins with brown sugar, I tried this on my first batch and not on my second batch. It adds a little something something but if you are avoiding the sugar its really not necesssary.
Depending on your oven, the muffins should take between 15-18 minutes. Before you take them out the oven, ensure they have risen. You can always give one a poke and see if the middle has set. I noted with this recipe the middle of the muffins will always be slightly soft due to the ingredients used.
James and I enjoyed them on Sunday morning and on the way to work during the week. They last a couple of days but you can always freeze them for the following week.
I hope you enjoy as much as we did.