Choc Carrot Muffins

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 We love muffins here. I love making a big batch and popping into the freezer for lunchboxes throughout the following month. My Chocolate Zucchini Muffins are a huge hit here but I thought I would try them with carrot and a touch of spice. The kiddies are hge fans of these and have no idea there is hidden goodness http://www.trtlmt.com.au/wp-admin/post.php?post=9512&action=editin these.

Looking for more ways to sneak in some veggies? Have a read of my Hidden Vegetable Meals and Tips for children (and husbands) resource.

My other muffin recipes:

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Choc Carrot Muffins
Yields 12
Print
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Ingredients
  1. 200g carrots (generally two carrots)
  2. 50g cocoa
  3. 90g sugar
  4. 75g wholemeal self raising flour
  5. 230g self raising flour
  6. Pinch of baking powder
  7. 200g milk
  8. 90g butter, melted
  9. 2 eggs
  10. 1 tsp vanilla extract
  11. 1tsp ground spice
  12. choc chips for topping
Instructions
  1. Preheat oven to 180 degrees.
  2. Line muffin trays with cases.
  3. Blitz carrot in food processor until fine.
  4. Add remaining ingredients.
  5. Blitz until just combined. Don’t over work mixture.
  6. Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
  7. Dot choc chips on top.
  8. Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of muffin.
Notes
  1. These muffins are freezer friendly.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
Choc Carrot Muffins - TMX Method
Yields 12
Print
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Ingredients
  1. 200g carrots (generally two carrots)
  2. 50g cocoa
  3. 90g sugar
  4. 75g wholemeal self raising flour
  5. 230g self raising flour
  6. Pinch of baking powder
  7. 200g milk
  8. 90g butter, melted
  9. 2 eggs
  10. 1 tsp vanilla extract
  11. 1tsp ground spice
  12. choc chips for topping
Instructions
  1. Preheat oven to 180 degrees.
  2. Line muffin trays with cases.
  3. Blitz carrot until fine.
  4. Add remaining ingredients.
  5. Blitz on speed 4 until just combined. Don’t over work mixture.
  6. Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
  7. Dot choc chips on top.
  8. Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of muffin.
Notes
  1. These muffins are freezer friendly.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/

 

By |2017-06-12T11:20:49+00:00April 23rd, 2015|Categories: Lunchbox, Sweets|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Kate March 31, 2016 at 10:07 pm - Reply

    Thank you for helping me to hide veggies in cake. You wouldn’t even know there was carrot in these. Tricked hubby and the kids. These freeze well too

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