These muffins are deliciously soft and delicately sweet, and the addition of wholemeal rye flour makes these higher in fibre than a regular muffin. Feel free to stir in raisins, sultanas, flaked almonds, or chopped walnuts to the batter, these would be great additions!
Makes: 6 large muffins
Takes: 35-40 minutes
Level: Easy
Scroll down for step-by-step images
INGREDIENTS:
- 130g Wholemeal Rye Flour
- 40g Plain Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 105g Brown Sugar, or Golden Caster Sugar
- 1.5 tsp Cinnamon
- 120ml Almond Milk
- 1 tsp Vanilla Extract
- 50ml Oil, we use Rapeseed
- 2 Carrots, grated (about 120g or 1 cup)
Optional oat topping: - 2 tbs Rolled Oats
- 1 tsp Brown Sugar
- 1/2 tsp Cinnamon
METHOD:
- Prepare your ingredients.
- Pre-heat oven to 180 fan and prepare a 6 hole muffin tin with muffin cases.
- In a large mixing bowl combine the flours, sugar, salt, baking powder, and cinnamon. Mix until combined.
- In a small jug or bowl, mix together the milk, vanilla, and oil. Make a well in the dry ingredients and add the milk mixture, stir until just combined.
- Add the grated carrot to the muffin batter, stirring until just combined.
- Divide the muffin batter between the cases.
- If adding the oat topping, mix the ingredients in a small bowl and then sprinkle this evenly onto each muffin.
- Bake in the pre-heated oven for 20-22 minutes. When cooked these should be well-risen and golden brown.
STEP-BY-STEP:
2. Pre-heat oven to 180 fan and prepare a 6 hole muffin tin with muffin cases.
7. If adding the oat topping, mix the ingredients in a small bowl and then sprinkle this evenly onto each muffin.
I hope you enjoyed these muffins! If you did, then I think you’d also love making these EASY APPLE & CINNAMON MUFFINS!