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Carrot and oat muffins, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, American cuisine, Cupcakes, Vegan food

Ingredients portion 4

Carrots 1 piece

Rye flour 0.3 cups

Oat flakes 1 cup

Hazelnut 85 g

Coconut oil ½ tablespoon

Dark Raisins 60 g

Maple syrup 3 tablespoons

Ginger root ½ teaspoon

Sea salt on the tip of a knife

Baking powder ½ teaspoon

Cooking instructions 50 minutes

1 Peel and grate the carrots, add the oats, chopped hazelnuts, rye flour, finely chopped sultanas, salt and baking powder. Mix well to prevent the carrots from lumping together. The carrots must not dominate the batter, otherwise the muffins will be soggy.

2 In a separate bowl, mix the coconut oil (warm in a water bath before use), maple syrup, finely grated ginger root.

3 Combine the two mixtures, mix well.

4 Preheat the oven to 180 degrees.

5 Place the cupcakes with a teaspoon on a baking tray lined with baking paper. Place a walnut on top of each cupcake. Bake for 15 minutes.

Recipe tip If you like, hazelnuts can be replaced with walnuts and maple syrup with any other harmless sweetener. Canadian maple syrup has unique health benefits. Unlike regular white sugar, which loses all its nutrients during processing, maple syrup retains potassium, calcium and iron. Instead of harmful sucrose, it contains the sweet dextrose produced by the tree and a host of beneficial trace elements.

Classic custard

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .