Carrot cake muffins: tasty treats low in sugar and fat
When I was studying patisserie in Paris at Le Cordon Bleu, we made fancy French cakes, breads, pastries and desserts every week. It was a very enriching learning experience for me, and literally enriching for my palette as well. Never have I used so much butter in a week!
So when we had breaks in between semesters and I craved for a sweet bite that does not call for butter, I turned to my old time favourite – carrot cakes!
Here is my recipe for “carrot cake” muffins, without the traditional cream cheese frosting – healthier perhaps? Bon appetit!
Ingredients – for 14~16 muffins
| 1 ½ cups plain flour
¾ cup caster sugar ½ cup light brown sugar ½ tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon Pinch of salt |
½ cup vegetable oil (canola, grapeseed)
2 large eggs 1 ½ tsp vanilla 2 ½ cups peeled and grated carrots ½ cup chopped pecans ½ cup golden raisins |
Preheat oven 175°C (fan). Line muffin tins with cupcake liners.
In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together eggs, oil, vanilla and sugar. Add grated carrots and continue to whisk until well combined.
Stir in the flour mixture and turn the whisk 10 times until well combined.
Finally, add the chopped pecans and golden raisins, and combine.
Fill the muffin liners to ¾ full. Bake for 22-24 minutes. Insert a toothpick in the middle of a muffin to check for doneness – it should come out clean.