Author Notes
These spiced carrot and date muffins are flavoured with a hint of curry powder, for a sweet and spicy treat. They’re really easy to make and you could also prepare them in batches and eat them through the week. Make sure you store them in an airtight container!
The recipe can be found here -
http://www.mynutricounter.com/curry-spiced-carrot-and-date-muffins/ —Nikki Brown
Ingredients
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165 grams
gluten-free flour
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1 teaspoon
baking powder/bicarbonate of soda
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1 teaspoon
curry powder
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1/4 teaspoon
salt
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125 milliliters
coconut oil
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100 grams
coconut sugar
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1 piece
egg
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70 grams
shredded carrots
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60 grams
dates chopped
Directions
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Preheat oven to 190C/375F.
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Line a muffin tin with paper muffin cases.
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In a bowl, whisk together the dry ingredients – flour, xanthan gum, baking powder, curry powder, and salt.
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In a separate bowl, mix the wet ingredients – coconut oil, sugar, and egg.
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Mix the wet ingredients into the dry.
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Fold in the carrots and dates.
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Scoop 80ml of batter into each muffin case.
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Bake for 20 minutes.
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Transfer to a cooling rack and leave to cool completely.
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