Carrot Muffin


  • 180 gm            Flour, plain
  • 3 gm                Baking Soda
  • 1 gm                 Baking Powder
  • 2.2 gm             Cinnamon, ground
  • Pinch               Salt
  • 195 gm            Honey
  • 142 gm            Grapeseed Oil
  • 4 gm                Vanilla Paste
  • 80 gm              Egg
  • 212 gm            Carrot, grated


  • Sieve the baking powder, soda, and cinnamon into a mixing bowl, then add the flour and gently mix together.

  • Combine the honey and the oil in a deep bowl and gently whisk together, till the honey releases, and the two liquids combine.

  • Add the vanilla, and mix through, then the eggs. Pay careful attention not to over work, as the final product will suffer.

  • Mix till you have reached the consistency and look of a deep caramel.

  • Add the dry ingredients and gently fold together, till smooth and no lumps, this should only take a minute or so.

  • Finally add the carrot and fold through till combined.

  • Cover the bowl with plastic wrap and store in the refrigerator overnight. This will allow the flavors to combine very nicely.

  • Pre – heat the oven to 215c, line a muffin tin with papers and spray with a non stick spray.

  • Spoon the batter into the papers, leaving sufficient room for the muffin to rise.

  • Reduce the heat in the oven to 165c, place the trays in the oven and bake for approximately 45mins, or until a skewer inserted in the center of a muffin comes out clean.

  • Remove the tray and set on a cooling rack till completely cool.


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