Homemade Baker
Carrot Cake Muffin Batter
Carrot Cake Muffin Batter
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A luxuriously spiced carrot-based batter produces carrot cake style muffins. A delicious treat packed with veges, sweetened with date puree and sprinkled with raisins throughout will appeal to all ages. Wholegrain flour and linseeds make for a wholesome muffin so you can feel confident feeding your family simple, real food.
INGREDIENTS: Wholemeal Flour (wheat), Carrot, Dried Dates, Courgette, Water, Egg, Rice Bran Oil, Raisins, Brown Sugar, Ground Flaxseed, Vanilla Extract (vanilla bean extractives in water and alcohol), Baking Powder (raising agents (450,500) anticaking agent
(170)), Sodium Bicarbonate, Cinnamon, Nutmeg, Salt
Makes 9 Regular Muffins or 16 Mini Muffins
Thaw and Pour
Thaw and Pour
Keep batter frozen (up to six months) until ready to use. Thaw under refrigeration approximately 24 hours and bake within 24 hours of thawing. Once thawed, massage contents of bag and prepare muffin tray. Either use non-stick silicon muffin tray or line / lightly oil a metal muffin tray. Pour or spoon muffin batter into muffin tray.
Baking Instructions
Baking Instructions
For best results bake at 180 degrees celsius on middle rack for 25-30
minutes (or 20-25 minutes for mini muffins).
Muffins are done when inserted skewer comes out clean. Let muffins cool for 30 minutes prior to
eating. Baked muffins can be
refrigerated for up to seven days.
