Carrot and ginger muffins
These carrot and ginger muffins are dairy-free so perfect for those who have milk intolerance. They are a bit spiced, but very light, moist and yummy! You can add some icing or frosting if preferred, or dust them with icing sugar just before serving – I drizzled some ginger syrup on top, but it was a bit too strong for my liking!
Ingredients
Method
- Grate the carrots and set aside.
- Heat the oven to 180°C. Line 2 muffin tins with paper baskets or put 12 silicon muffin cases onto a baking sheet.
- Combine the flour, baking powder, cinnamon and ground ginger in a large mixing bowl. Add the grated carrots and combine.
- Whisk the eggs with the sugar until creamy in another bowl, then add the oil and milk.
- Add this to the flour mixture and combine until you get a batter.
- Fold the walnuts, chopped ginger and sultanas into the batter.
- Transfer the batter to the prepared muffin tin or silicon baskets.
- Put the tin/sheet in the middle of the oven and bake for 20-25 minutes, until golden and an inserted skewer comes out clean.
- Let the cake rest in the tin for 5 minutes, then transfer it to a wire rack.
- When completely cooled, add some icing, cream cheese frosting, powdered sugar etc before serving.