I had some pistachios leftover from Shake’s birthday layer cake and a few carrots from our vegetable box that were turning a little squishy, so the most obvious thing to do (for me) was bake something
Baby boy is a lot more settled during the day so I was able to spare an hour or so creating these muffins, which is lovely!
Carrot and pistachio muffins
150ml vegetable oil
150g caster sugar
170g self-raising flour
1 teaspoon ground ginger
1 teaspoon cinnamon
2 handfulls of shelled pistachios, smashed a little – reserve some for the tops
200g grated peeled and grated carrots
Preheat oven to 180 degrees Celsius/Gas mark 4
Mix the sugar, oil and eggs together in a large bowl
Combine the flour, ginger and cinnamon in a separate bowl (I used the scales!) and stir until spices are distributed evenly.
Add the flour mixture, the sultanas and the pistachios (reserving about half for the tops, if you like) to the large bowl of sugar/eggs/oil and stir well.
Lastly, stir the grated carrots in until just combined.
Spoon the mixture into prepared cases/muffin trays and bake for 20-25 minutes, or until browned and a skewer comes out clean after being inserted.
I’d like to adapt my recipes to use less refined sugar, meaning I’d rather use natural sweeteners like agave syrup or honey. If you have any suggestions, do leave a comment!