I love vegetables. Raw, steamed, sauteed or baked in any way – they are a healthy and tasty ingredient and make an appearance in almost every one of my meals. Not all vegetables taste delicious in sweet foods but some are great -- use your imagination and try out a few!
My muffins combine the sweetness of pumpkin and carrots with ground spices like cinnamon, ginger and nutmeg – not unlike pumpkin pie. I simply added these few things to flour, oil, eggs, raw sugar and voila – you have fresh muffins! Of course, to add a little extra citrus sweetness, I made an orange icing.
spiced pumpkin-carrot muffins with orange glaze
makes 12 muffins
use organic where possible
1/4 cup oil (any non-fragrant oil)
1/4 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1 1/2 tbsp (30ml) milk
1/2 cup (200g) pumpkin – cooked and roughly chopped or pureed*
2 small carrots, grated
1/4 cup (30g) spelt flakes (use oat if you can’t find)
1 cup (130g) plain flour
pinch sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg and ginger
1 tsp baking powder
40g icing sugar
zest of 1/2 orange
juice from 1 quarter orange
Preheat oven to 175 degrees C.
In a large bowl, place oil, sugar, eggs, vanilla and milk, and mix well. Add carrots and pumpkin and mix further. Next, add all the dry ingredients – spelt flakes, flour, spices, sea salt and baking powder. Place batter into muffin cases or greased muffin tin and bake for 25-30 minutes or until knife inserted comes out clean. Take out and let cool.
For the glaze: in a small bowl mix all ingredients until forms a slightly thick pouring consistency. Pour over cooled muffins and serve.
*for the pumkin, I used leftover cooked pumpkin – I placed it into the food processor and pulsed a few times to give me a slightly pureed texture – some larger pieces are fine.