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carrot and ginger cupcake recipe

Carrot, Chia and Ginger Muffins

A super trends happening in the world of DIY healthy snacking is the introduction of vegetables to non-savoury recipes; none are more suitable than carrots as they are full of vitamins A and C yet they have a natural sweetness.

INGREDIENTS

260G WHOLEGRAIN SPELT FLOUR
110G PORRIDGE
1 TEASPOON GROUND CINNAMON
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
300ML (1 1/2 CUPS) FRESHLY MADE CARROT-GINGER JUICE
50ML OLIVE OIL
1.5 TABLESPOONS OF BROWN RICE SYRUP.
2 TABLESPOON TAHINI

TOPPING

Mix some Crème fresh with Philadelphia, add two teaspoons of vanilla essence and a tablespoon of brown rice syrup and finish with a little lime zest and the juice of one lime.

METHOD

Preheat oven to 180C and prepare a 12-cup muffin tin, make sure to spray oil onto the inside of your tin to prevent the cooked muffins sticking

Soak the porridge in 100ml of almond milk for 10 minutes

Mix all the remaining dry ingredients together.

In a separate bowl, whisk together the juice, olive oil and tahini before adding the soaked chia porridge and brown rice syrup.

Fold the wet ingredients into the dry ingredients. Spoon the batter into the muffin cups and bake for 20-25 minutes or until a tester comes out clean. Leave to cool on a wire rack before serving.

Mix the topping icing and spoon over the cook muffins, finish with a sprinkle of chia seeds and a little more lime zest.

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