Wednesday, January 28, 2009

Carrot and poppy seed muffins

Preparation Time 30 minutes
Cooking Time 25 minutes

Ingredients (serves 8)
* 1 cup (150g) self-raising flour, sifted
* 3/4 cup (165g) brown sugar
* 1 tsp ground cinnamon
* 2 eggs, lightly beaten
* 2/3 cup (160ml) extra virgin olive oil
* 2 cups finely grated carrot (about 4 carrots)
* 1 1/2 tbs poppy seeds
* 2/3 cup (120g) icing sugar, sifted
* 1 tbs fresh orange juice

1. Preheat oven to 180°C. Grease 8 x 1/2 cup (125ml) muffin pans. Combine the self-raising flour, brown sugar and cinnamon in a bowl.
2. Combine the eggs and olive oil. Stir through the dry ingredients until combined. Stir in the carrots and poppy seeds until well combined.
3. Divide the mixture among the muffin pans. Bake for 25-30 minutes or until a skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool.
4. Place the wire rack over a tray. Combine the icing sugar and orange juice in a small bowl. Spoon the icing over the muffins when cooled. Put aside to set completely before serving.

Fresh Living - Page 52
Recipe by Gemma Purcell


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