Carrot and muffin

are the bane of my refrigerator. I buy them most weeks because I like . I like them chopped into sticks to nibble on when I’m feeling ostentatiously healthy. I enjoy them roasted with potatoes and swede and honey. I eat them steamed, boiled and stir-fried. I like .

But whenever I buy carrots, I put them in my fridge and then ignore them until their skins are papery and flaking. They go soft in places and black in others. They shrink and shrivel and when I open my fridge and look at their twisted, rotting forms, I see my own mortality rendered in oozing orange compost. A vegetable totem of death.

I’m doing my best to make it up to the carrots, to make amends for all the uneaten carrots that have gone before. And as I like cake above all other foodstuffs, I thought the best way to honour the carrots would be to turn them into something muffiny and spicy. I paired the carrots with cardamom because I’m currently in the thrall of this warm, sweet spice, but if you don’t like cardamom then you can swap it for 1/2–1 tsp ground ginger or cinnamon.

Carrot and cardamom muffins
Makes 6 muffins

50g walnut halves
1 tsp green cardamom pods
125g self raising flour
1 tsp powder
1/4 tsp bicarbonate of soda
1/2 tsp allspice
60g soft dark brown sugar
1 egg
125ml buttermilk
2 tbsp sunflower oil
200g carrots, peeled and coarsely grated
75g icing sugar

1 Preheat the oven to gas mark 4/180°C/fan oven 160°C. Line a 6-hole muffin tin with 6 muffin cake cases.

2 Toast the walnuts for 3–4 minutes until lightly golden. Leave until cool enough to handle. Meanwhile, crush the cardamom pods in a pestle and mortar. Fish out the papery green cardamom pods and grind the seeds into a fine powder. Roughly chop the walnuts.

3 Sift the flour, baking powder, bicarbonate and allspice into  bowl. Stir in the sugar, walnuts and cardamom. In a separate bowl, beat the egg with the buttermilk and oil. Stir the carrots into the wet ingredients, then stir them into the dry ingredients, but don’t mix to completely combine. It’s OK if it still has a few floury lumps. Spoon into the muffin cake cases and then bake for approximately 30 minutes until golden, risen and firm to the touch. Cool on a wire rack.

4 Sift the icing sugar into a bowl and mix with 3–4 tsp cold water to make a smooth, slightly runny icing. Drizzle over the muffins and leave to set. These are best eaten on the day they’re made. They will freeze (uniced). Defrost and warm for a few seconds in the microwave before eating.

Tagged with: BakingCakesCardamomCarrots
 

0 Responses to Carrot and cardamom muffins

  1. Maninas says:

    Carrot and cardamom is a great combination, as indeed in the Indian carrot halva

  2. ginandcrumpets says:

    Ooh, I love halva. It’s the sort of thing I can eat until I make myself sick. Tempted to start making all sorts of carrot and cardamom flavoured things now.

  3. Mmm… what’s not to like? In fact, this is probably the BEST way to eat carrots, surely? Still one of your five a day, right?

    • ginandcrumpets says:

      The best way to eat carrots is in a carrot cake topped with cream cheese frosting (which I bloody love), but I’m trying to reduce my calorie intake a little and inexplicably I think that have cake with normal icing is the best way to do this.

      I worked out that if 80g carrot is one of my 5 d day, then I’d only have to eat 3 muffins to achieve that. Easiest way to get that portion down me.

  4. Helen says:

    i have the same problem with carrots. I once got into a mini rage (yes really) over seeing carrots in a veg box yet AGAIN and literally shouting and stomping my way to the computer and taking them off the list and then pointing at the screen and shouting ‘ha!’ as if I’d really shown the carrots who was boss. Sad. I stopped ordering a veg box a long time ago now. I realised that was what was doing my head in.

    • ginandcrumpets says:

      I think veg boxes are the sort of thing you endure. I have friends currently living through The Cabbage Months. There’s really only so much you can do with cabbage, but it keeps arriving, week after week after week.

  5. curlywurlyfi says:

    I’ve been making my carrot glut into Asian slaw. Or they’re nice with Philadelphia, though I can see how that doesn’t exactly qualify them for calorie-reducing.

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