21 Apr Carrot Muffins

Ingredients (9 muffins)
150 g carrots
225 g of self-raising flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 large egg
2 tablespoons of green olive tapenade
250 ml of Alpro Soya Cuisine
30 g of pine nuts
4 sprigs of rosemary
pinch of fresh ground pepper
pinch of salt

1. Preheat the oven to 200°C. Peel and grate the carrots and finely chop the rosemary needles (save 1/4 for garnishing). Sift the self-raising flour with the baking powder and baking soda into a large bowl. Add and mix to the grated carrots, chopped rosemary and season with freshly ground pepper and salt.
2. Loosen the olive tapenade, combining with the egg and then add the Alpro Soya Cuisine. Make a hole in the center of the flour and pour in the mixture. Carefully blend the Alpro Soya Cuisine mixture with the flour into smooth batter and season with fresh ground pepper.
3. Divide the batter evenly into a greased muffin tin or paper muffin cases. Sprinkle pine nuts and the remaining chopped rosemary on top. Place in the center of the oven and bake the muffins for about 20 to 25 minutes until golden brown.
4. Serve the muffins after coolin

source: www.alpro.com


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