Carrot and Raspberry Muffins

Uni means tutorials, and tutorials mean sustenance is needed to keep us going, in other words, tutorials mean baking!! I probably find too many reasons to bake, but having a snack with your peer and tutors make any tutorial better instantly :)

These one I actually used the left over carrot and celery pulp from my juice! The juicer I have is not perfect and leave quite a bit of juice and nutrition left in the pulp, but also increase the fibre ratio of the pulp using more carrots than you would otherwise. If you don't have pulp you can use grated carrot but I don't like to waste food so was very happy to use juice pulp :) Again these have no added sugar, you can make them less sweet but substituting the honey for a grated apple but I treated myself and used honey this time!

Carrot and Raspberry Muffins

1/4 cup honey
1/2 cup oil
2 eggs lightly beaten
1 tsp vanilla

1 1/2 cups wholemeal self raising flour
1 tsp baking soda
1 tsp cinnamon

1 cup grated carrot (or left over carrot juice pulp!)
1 cup raspberries (you could use any berries, apple or pineapple)
1/4 cup chopped almonds (or any nuts you like)

Pre heat oven to 180 C and fill patty pan tray.
Mix honey, oil, vanilla and egg in a bowl. Add the dry ingredients and mix until just combined.

Stir in the carrot, berries and almonds.

Fill patty pans 2/3 full and place in oven for 20 minutes until lightly brown on top!

Enjoy carrot raspberry muffins :)

 

Rockin Raw

xox