Ingredients
Scale
- 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