Sweet Vegetables

Using vegetables in baking sweet treats fascinates and intrigues me.  For the first time ever, I have successfully made a batch of carrot, cranberry and walnut muffins tonight.  While they contain plenty of white flour, oil and sugar (nevermind that I used raw), I could almost fool myself into believing that these muffins are just that little bit "healthier" than your standard cupcake.  All thanks to the addition of a humble carrot.  Maybe next time I will introduce some wholemeal goodness to the mix!

Next on the list is beetroot chocolate cake, pumpkin pie, zucchini lemon loaf, and who knows what other potential star ingredients the vegetable section of the supermarket is hiding!  But first the recipe for these yummy Carrot Craisin Walnut Muffins, which taste a bit like Christmas.

Carrot Craisin Walnut Muffins (makes 12)

1 1/2 cups plain flour
3/4 teaspoon baking soda

pinch of salt

2 teaspoons cinnamon
1 teaspoon mixed spice
1/2 cup raw sugar
1/2 cup chopped walnuts
1/2 cup craisins
1/2 cup grapeseed oil
2 free-range eggs
200g grated carrots (I ended up using 2-3 medium sized carrots)

Preheat the oven to 180C.  Prepare muffin tray with cupcake cases.  Sieve dry ingredients into a large bowl.  Add walnuts and craisins.  Introduce oil, beaten eggs and grated carrot into the dry mixture and fold everything together, taking care not to overmix.  If you find the dough is too dry, add some rice milk.  

Fill muffin cases evenly.  Bake for about 15 minutes, or until the muffins spring back when gently pressed.  

Once muffins have cooled a little, feel free to ice them.  I used a simple mixture of lemon juice and icing sugar to drizzle over the top... mmm!