Carrot, Banana and Honey Muffins

June 24th, 2009

I think I may have a problem. I fantasize about food. Thank God I don’t eat muffins as often as I dream about them.

I have always been a picky eater and have missed out on a LOT of flavors, but I have begun making up for it. And I am crazy about trying out different flavors that I would surely have despised a couple of years ago. So don’t judge me if my love for muffins crosses the limit from healthy to kinky.

Here’s a muffin recipe that got my glands all juiced up (I told you. Kinky).

Ingredients

• 2 cups self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp nutmeg
• 3/4 cup brown sugar
• 3/4 cup light olive oil
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 large banana, peeled, mashed
• 1 small carrot, peeled, grated
• Sifted pure icing sugar, for dusting

These yummy muffins are delicious with banana, but you can use stewed apples or pears instead. However you make them, they’re a real treat!

Here’s how:

Preheat oven to 200°C. Line a 12-hole standard muffin tin with muffin cases. Sift flour, bicarb and nutmeg into a bowl. Add sugar, stir to combine.

Put the olive oil, honey and eggs in a medium jug and whisk with a fork to combine. Make a well in the centre of the dry ingredients. Add the banana and carrot, pour in the olive oil mixture and stir with a fork until the mixture is just combined. Spoon batter into each muffin case, no more than two-thirds full. Bake for 15-20 minutes or until well risen, golden and firm to touch. Put on a wire rack to cool. Dust with icing sugar before serving.

Entry Filed under: Food