Carrot quinoa muffins

Carrot quinoa muffins

By
From
Something for Everyone
Makes
15
Photographer
Ben Dearnley

With a serving of carrot and quinoa, these are definitely one of the healthier sweet treats you can give your child. Don’t worry – their nutrition credentials don’t stop them from being really delicious. My husband often requests a batch because he likes them as a work snack.

You can also turn them into cupcakes with lemon cream cheese icing.

Ingredients

Quantity Ingredient
65g white quinoa
4 eggs
150g brown sugar, (see note)
or 150g rapadura sugar, (see note)
190ml olive oil, (see note)
310g carrot, grated
55g pitted dates, chopped, (optional)
225g self-raising flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice

Method

  1. Preheat the oven to 180ºC. Line 15 muffin holes with paper or silicone cases.
  2. Place the quinoa in a small saucepan with 125 ml water. Bring to the boil, then reduce the heat to low, cover, and cook for 12–15 minutes, or until tender. There should be no excess moisture, but if there is, drain well and set aside.
  3. In a mixing bowl, whisk together the eggs, sugar and oil. Stir in the carrot, dates (if using) and reserved quinoa. Add the flour and spices, and gently stir to combine.
  4. Divide the mixture among the muffin holes and bake for about 20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool.
  5. The muffins can be stored in an airtight container and also freeze well.

Tip

  • When selecting an oil for these muffins, you might prefer to use a lighter option, as the taste of some olive oils such as extra virgin olive oil can be a little strong.

Baby’s serve

  • Because these muffins do have some added sugar, you should ideally wait until your baby is over 12 months before offering some to her.

Toddler’s serve

  • Serve as is, cutting up as needed.

Note

  • Rapadura sugar comes from the dried whole natural juice of the sugar cane. Because it’s not separated from its molasses content, it retains its natural nutrients. Brown sugar, on the other hand, typically has the molasses stripped out and then some of it is added back in. It also tends to be cheaper and more readily available. Nutritionally, the difference between them is not immense, but if you want a less processed sugar, rapadura is a good option. When purchasing, take note of its country of origin. It can be difficult to source local rapadura sugar, so you might prefer to choose brown to avoid using an imported product.
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Something for Everyone
Louise
Fulton
Keats
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