I got the inspiration to make these little muffins from what was in my fridge and cupboards after christmas. At the moment our house is filled with dried fruits, nuts and clementines, I decided to add the grated carrot to make them extra moist and because we now have an abundance of vegetables in our fridge! Feel free to top the muffins with walnuts, sliced almonds or any nuts you prefer. To make these muffins a little indulgent, mix some confectioners sugar with water and make a simple royal icing to dribble over the tops. This recipe yields 6.
- 100g Almond Flour
- Salt
- 1 1/2 Tsp Baking Powder
- 20g Diced Almonds
- 1 Tsp Cinnamon
- Zest of 1 Clementine
- 1 Tsp Vanilla
- Squeeze of Honey
- 40g Dried Apricots
- 1 Carrot
- 40g Walnuts Diced
- 25g Raisins
- 2 Eggs
- Walnuts & Almonds to top
- 50g of Confectioners Sugar + water (optional)
- Preheat the oven to 180 degrees celsius.
- Start off by grating your carrot.
- In a separate bowl add your almond flour, salt, baking powder, diced almonds, cinnamon and clementine zest. If you do not have almond flour you can buy whole almonds and make almond flour yourself. Instructions to do so are here.
- In a blender add your honey, vanilla and apricots. Blitz until it forms a paste like consistency.
- Add your grated carrot, apricot paste and 2 eggs to the dry almond flour mixture.
- Combine until all the ingredients are well incorporated.
- Finally, add your extra nuts and dried fruits by choice. This time I chose to add walnuts and dried cranberries.
- Place an ice-cream scoop sized serving into each mould and press down to flatten.
- Bake in the oven for 15-20 minutes.
SERVE WARM OUT OF THE OVEN WITH CREAMY VANILLA ICE-CREAM, & ENJOY!