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:
- 90 Mini Muffin Bites
- Apple and Sultana muffins – dairy and sugar free
- Apple Crumble Muffins
- Apple Pumpkin Cakes
- Banana and Milo Muffins
- Banana Honey Muffins
- Chocolate Zucchini Muffins
- Choc-nana Muffins
- Freezer Muffin Mix
- Lemon and Chia Muffins
- Raspberry Coconut Muffins
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Choc Carrot Muffins
- Total Time: 32
- Yield: 12 1x
Ingredients
- 200g carrots (generally two carrots)
- 50g cocoa
- 90g sugar
- 75g wholemeal self raising flour
- 230g self raising flour
- Pinch of baking powder
- 200g milk
- 90g butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1tsp ground spice
- choc chips for topping
Instructions
- Preheat oven to 180 degrees.
- Line muffin trays with cases.
- Blitz carrot in food processor until fine.
- Add remaining ingredients.
- Blitz until just combined. Don’t over work mixture.
- Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
- Dot choc chips on top.
- Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of muffin.
Notes
- These muffins are freezer friendly.
- Prep Time: 2
- Cook Time: 30
Choc Carrot Muffins – TMX Method
- Total Time: 32
- Yield: 12 1x
Ingredients
- 200g carrots (generally two carrots)
- 50g cocoa
- 90g sugar
- 75g wholemeal self raising flour
- 230g self raising flour
- Pinch of baking powder
- 200g milk
- 90g butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1tsp ground spice
- choc chips for topping
Instructions
- Preheat oven to 180 degrees.
- Line muffin trays with cases.
- Blitz carrot until fine.
- Add remaining ingredients.
- Blitz on speed 4 until just combined. Don’t over work mixture.
- Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
- Dot choc chips on top.
- Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of muffin.
Notes
- These muffins are freezer friendly.
- Prep Time: 2
- Cook Time: 30
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