Carrot and Maple muffins
Such a tasty sweet breakfast muffin, I like mine with a cup of coffee and then maybe another…
Makes 12 very large muffins or 20 medium sized.
560g self raising flour
1 tsp bicarb of soda
1 tsp baking powder
120g dark brown sugar
2 tsp ground cinnamon
80g pecan or walnut peieces, plus some extra for decoration
1 large carrot grated
350ml soya or rice milk
320ml light rapeseed or vegetable oil
100ml maple syrup
2 tsp vanilla extract
Maple Cinamon Glaze
120g icing sugar
2 tbsp soya or rice milk
2 tbsp maple syrup
1/4 tsp cinnamon
Preheat the oven to 180c/ 350f/ gas mark 4 and line your muffin trays with cases.
In a large bowl, mix together the flour, bicarb, baking powder, brown sugar, cinnamon and the nuts. Add the grated carrot, soya milk, oil, maple syrup and vanilla. Using a metal spoon, quickly mix the ingredients for about 15 seconds until just combined but still a little lumpy. Spoon the batter evenly into the cases.
Bake in the preheated oven for 20-25 minutes, cool on a wire rack in the muffin tray for 10 or so minutes.
While the muffins are cooling, make the glaze by mixing all four ingredients together in a bowl. If it is too firm then add a couple more drops of milk, if too runny add a little more icing sugar.
Spoon a tablespoon of the glaze on to each warm muffin and then transfer the muffins in the cases on to the wire rack to cool completely. Decorate with your favourite nut, I like to use pecans as they are sweet, crunchy and prettier then walnuts.