Sunday, 30 September 2012

Courgette and Carrot Muffins GF SCD


Carrots and Courgettes are packed with nutrients so you can feel really good about yourself when you eat these muffins! Courgettes are rich in vitamin C and Carrots are rich in Vitamin A and by combining the two together you also benefit from Vitamins B1, B2, B6, E and K as well as folic acid and the minerals potassium, manganese, phosphorous, magnesium and copper.

Courgette and Carrot Muffins GF SCD

1 medium carrot
1 medium courgette
250g ground almonds
40g sultanas or raisins
30g chopped walnuts (optional)
2 large eggs
3 tblsps extra virgin olive oil
80ml acacia honey
1 tblsp organic cider vinegar 
1 tsp bicarbonate of soda
2 rounded tsps cinnamon
½ tsp ground ginger
¼ tsp salt

If you need to convert these measurements or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup.

This recipe makes about 12 muffins. Put some paper case into a muffin tray. Set the oven to 170° C (fan/convection oven). Peel and grate the carrot and courgette. At this point they weigh about 270 - 300 grams.



Squeeze the water out using kitchen towel.



Measure out the ground almonds, sultanas, chopped nuts (optional), bicarbonate of soda, salt and spices into one bowl and whisk together with a fork.



Measure out the honey, eggs, extra virgin olive oil and cider vinegar into another bowl and whisk together with a balloon whisk or fork.



Add the dried courgettes and carrots to the dry ingredients and mix together.



Pour the wet ingredients into the bowl and mix quickly because the vinegar starts to react with the bicarbonate of soda straight away and this helps the muffins to rise.



Fill the bun cases to just over half full.



Bake in the oven for twenty minutes then turn down the heat to 160° C for a further 10 to 15 minutes. They are cooked when a skewer inserted into the muffin comes out clean and the top springs back when lightly touched. Leave on a cooling rack to cool.



I hope you enjoy them!


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This recipe is linked to Sugar Free SundayMonday ManiaMade From Scratch MondayMake Your Own MondayHearth and Soul HopFat TuesdaySlightly Indulgent TuesdayTraditional TuesdaysAllergy Free WednesdayWhole Foods WednesdayGluten-Free WednesdaysFull Plate ThursdayFight back FridayWhole Food FridaysFreaky FridayGluten Free FridaysFoodie Friends FridayFit and Fabulous FridaysGallery of FavoritesFood on Friday

23 comments:

  1. I don't think muffins can get healthier than this! I am going to make these for my kids and husband and they won't even know they are eating so many veggies in this tasty snack :)

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    1. Hope you enjoy them Laura and I'm sure they'll also work well with just carrots!

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  2. These look beautiful! I love zucchini muffins and I love carrot muffins, but I never thought to combine the two. And your muffins liners are so cute!

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    1. Thank you Lauren! Aren't they, we've got a huge collection of liners in the cupboard though I get too attached to some of them and don't like to use them!

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  3. Replies
    1. Haha! Thanks for popping over Caralyn!

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  4. Tomorrow is my baking day and these will be first on the list!!

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    1. Hope you enjoy them Kathy!I should have a baking day too, what a great idea! Now I'm working for some reason I just don't organise my cooking time as well as I used to!

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  5. I am so ignorant . . . what is a courgette? ;)

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    1. Hi Jen - zucchini to you, courgette to me!

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    2. Ok thanks! Thought it was some strange veggie. :)

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  6. Thanks for sharing at FFF this week. What a great alternative for gluten free folks. Dawn one of the host and fellow blogger
    http://spatulasonparade.blogspot.com

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  7. Hi Vicky,
    What awesome Muffins, these looked like they will just be packed with flavor and very moist. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  8. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

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  9. YUMMY!! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com

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  10. Your Courgette and Carrot Muffins look delicious. It's lovely when something that looks this good is good for you too :)

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    1. Thank you April - I know! No guilt here!

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  11. Vicky, these sound delicious and healthy. Thanks for linking up with Food on Friday. Cheers

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    1. You are most welcome Carole, thank you for hosting!

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  12. I would love these muffins for breakfast.

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    1. I've eaten them for breakfast!!! Thank you Angela!

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  13. Replies
    1. I did freeze a similar recipe and they were fine.

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