Yay! April is here and Spring has definitely arrived! We have a huge tree outside our apartment which was so beautiful when we moved in last summer and it was very sad when all the leaves turned brown and started to fall. This week it has gone from having tiny green bunches at the ends of the branches to sprouting into 3 or 4 leaves on a branch, I can’t wait to see its complete transformation.
This year Easter is in April and I hope you are all as excited about the chocolate as I am. All of this months bakes will revolve around bunnies and Easter. Starting off with Carrot Cake Muffins because bunnies should get treats too. But really… with the better weather and the prospect of picnics I always lean towards taking muffins on a picnic. No soggy sandwiches with half the filling falling out. I pop these into a ziplock bag and its a no mess no fuss kinda lunch with vegetables in!
Carrot Cake Muffins
280g Plain flour
2 tsp baking powder
1 tsp ground cinnamon
40g chopped walnuts
115g brown sugar
150ml sunflower oil
1 large carrot, grated
finely grated zest of 1 orange
Preheat the oven to 200°C and line a 12 hole muffin pan.
Sift the flour, baking powder and cinnamon into a large bowl and mix together. Scatter chopped walnuts and raisins on top.
In a separate bowl combine the brown sugar, oil, milk and eggs and whisk together.
Stir in grated carrot and orange zest. Some people peel the skin off the carrot first. I’m way too lazy for that and just consider it extra nutritional value.
Pour wet ingredients into the dry ingredients and stir together until just combined. Divide evenly into the lined muffin pan.
Bake for 20mins until risen and golden.
Leave to cool in the pan for a few mins before transferring to a cooling rack. My oven has a hot spot so I turn the tray halfway through. Keep an eye on yours and if you notice some muffins looking darker do the same.
Enjoy your carrot cake muffins and hopefully a picnic in the sun too!
Please remember to tag me if you try this recipe #sprinklesinthewild