Just a very quick and pretty unplanned post this time. Given that going back to work after long weekend also meant coming back to a new desk and new work neighbourhood (an office-wide desk move at work over weekend) I thought I’d make a nice gesture and prepared some wholemeal carrot cake muffins. Let’s hope they like them.
200g plain flour
75g wholemeal flour
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
200g demerara sugar
0.5 tsp cinnamon
0.5 tsp nutmeg
300ml rapeseed oil
300g carrots, peeled and roughly grated
75g walnuts, chopped
Oats for sprinkling
Preheat the oven to 200 C / gas mark 6.
Grease a 12-hole muffin tin and line with muffin cases.
Sift the flours, oatmeal, oats, baking powder and bicarbonate of soda into a large bowl. Stir in demerara sugar and spices.
In another bowl, whisk the oil and eggs together.
Pour the wet ingredients into the dry and fold everything together. Stir but take care not to over mix. Fold in the carrots and walnuts.
Spoon the mixture into the muffin cases.
Sprinkle the additional oats over the muffins.
Bake for 25-30 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
Take out of the oven and set aside to cool before serving.