The humble carrot is not only delicious, but also an excellent source of Vitamin A and K, as well as potassium. Carrots are also a good source of several B vitamins, and including carrots in the diet can improve your eye health, reduce your risk of cancer and also aid in weight loss.
This International Carrot Day, we’re bringing you a delicious and nutritious carrot and marmalade muffin recipe by our author, Beverley Jarvis.🥕
Beverley is currently working on an exciting new Air-fryer cook- book which will include recipes for new Microwave/ Air-fryer combo machines, due to be published in Spring of next year. But for now, enjoy an exclusive sneak peek at one of her recipes…
Microwave and Air-fryer combo recipe
Carrot and marmalade muffins with almonds
Makes 12-14 small muffins
300g SR flour
1 Tsp baking powder
1 Tsp ground cinnamon
1 Tsp ground ginger
1 Tsp vanilla essence
75g light soft brown sugar
100g carrots (1 large Carrot), freshly peeled and finely grated
2 large eggs
2 Tbsp marmalade of choice, (I like Frank Cooper’s fine cut Oxford marmalade)
125ml olive oil
2 Tbsp natural yoghurt
Approx 40g flaked almonds
To Serve: sifted icing sugar, crème fraiche
1. In a large mixing bowl, combine flour, baking powder, spices, vanilla essence and the sugar. Add carrots and stir roughly to combine.
2. In a second mixing bowl, combine the eggs, marmalade, olive oil and yoghurt. Stir then beat together, using a wooden spoon.
3. Make a well in centre of flour and carrot mixture and pour in the eggs and oil. Using a wooden spoon, beat well to form a batter with no traces of flour showing. Don’t over beat, you need a soft dropping consistency.
4. Using a dessert spoon and a teaspoon, divide the mixture evenly between the cake cases, filling each one about ¾ full. Top each muffin with a few flaked almonds.
5. Arrange the muffins, not quite touching in circles round edge of turn table.
6. Cook on Microwave/ Air-fryer combo setting for about 8 minutes, until well risen, golden and cooked in centre.
7. Allow to cool on rack, then serve topped with a little sifted icing sugar, and a dollop of crème fraiche.
To cook in a “basket” type Air-fryer, cook in batches, making use of a metal Air-fryer rack, if available.
Heat Air-fryer to 170C, on Bake or Air-fry. Cook the muffins for approximately 10 minutes.
To cook the muffins in a conventional oven:
Pre-heat oven to 170C, Fan, Gas 4.
Bake the muffins in a muffin tin, lined with single paper cakes cases. Bake the muffins for approximately 20 minutes, until well risen and golden.
