adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot and parsnip muffins
Carrot and parsnip muffins
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Carrot and macadamia muffins: a perfect blend of sweetness and crunch."
Ingredients:
  • 335g plain flour
  • 3.75 gm ground cinnamon
  • 1.88 gm bicarbonate of soda
  • 2.00 gm baking powder
  • 1.20 gm sea salt flakes
  • 230g caster sugar
  • 250ml vegetable oil
  • 3 Free Range Eggs
  • 8.80 gm pure vanilla extract
  • 312.50 ml shredded carrots (about 2 carrots), divided
  • 312.50 ml shredded parsnips (about 2 parsnips), divided
  • 70g macadamia
Instructions:
  • Preheat your oven to 165C (145C fan-forced) and place a rack in the centre. Line a 12-hole, 1/2 cup (125ml) muffin pan with paper cases.
  • In a large bowl, combine flour, cinnamon, bicarbonate of soda, and baking powder. Add salt and whisk until well blended.
  • In a separate bowl, mix together 1 cup (220g) of sugar with the oil, eggs, and vanilla until well combined. Add the flour mixture and mix until just incorporated. Gently fold in 3/4 cup of grated carrots and 3/4 cup of grated parsnips.
  • Spoon the batter evenly into the paper cases, filling each muffin about 1/3 full. Combine the remaining carrots and parsnips, macadamias, and 2 teaspoons sugar in a small bowl. Sprinkle this mixture over the batter, then gently press it in.
  • Bake for 25-30 minutes until golden and a toothpick comes out with a few moist crumbs. Cool on a rack.

Similar Recipes